Slow Cooker Chili Con Carne

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5 from 81 votes

This Slow Cooker Chili Con Carne features browned beef chuck roast cubes cooked low and slow with crisp bacon, diced tomatoes with green chiles, kidney beans, garlic, onions, and a smoky, savory homemade chili seasoning blend. The result is a richly flavored chili with tender beef and a balanced heat.

Prep Time

5 mins

Cook Time

8 hrs 15 mins

Total Time

8 hrs 20 mins

Servings: 8 servings (1 1/2 cups each)

Calories: 617 kcal

Course: Soup

Cuisine: American

Ingredients

For the chili seasoning:

1/4 cup chili powder or to taste
2 tablespoons cumin ground
1 tablespoon oregano dried
2 teaspoons thyme dried
1-2 teaspoons chipotle chili powder (see note 1)
1 teaspoon ground coriander
black pepper freshly ground
salt freshly ground

For the chili:

8 lices Bacon
4 pounds beef chuck roast cut into 1 1/2-inch thick steaks (see note 2, boneless
1 large onion diced
2 (14.5 ounce) cans diced tomatoes undrained (see note 3, fire-roasted with green chiles
2 cups chicken broth or water
1 (15 ounce) can Kidney Beans drained and rinsed (see note 4)
8 cloves garlic minced

To serve:

cheese shredded
sour cream
scallions thinly sliced
cilantro fresh
corn chips such as Fritos brand

Instructions

Cup of Yum

To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.
Season each side of the beef steaks generously with salt and pepper. Working with one steak at a time, fry in reserved bacon fat until well-browned on each side.
Transfer to a cutting board and repeat with remaining steaks. Cut each browned steak into 1-inch to 2-inch cubes and transfer to slow cooker.
Add onion to pot with bacon fat and beef juice. Stir until softened, about 2 to 3 minutes. Transfer to slow cooker.
To the slow cooker, add the crumbled bacon, tomatoes with chiles, chicken broth or water, beans, garlic, and chili seasoning.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. The beef should be falling apart and tender. Strain excess fat off the top if desired. Shred the beef gently with tongs or two forks.
Season to taste with salt and pepper and serve with toppings such as shredded cheese, sour cream, scallions, cilantro, and corn chips.

Notes

Store leftover chili covered in the refrigerator for up to 4 days.
Start with 1 teaspoon or less chipotle chili powder if uncertain, and add more after cooking for preferred heat.
Searing the beef adds flavor but can be skipped; cut into thick slabs to sear all sides evenly.
Fire-roasted tomatoes with green chiles add deeper flavor; substitute regular canned tomatoes plus a can of diced green chiles if needed.
You can substitute canned kidney beans with about 3 cups cooked beans of any type.
This recipe yields about 12 cups of chili, roughly 8 servings of 1.5 cups each.

Nutrition Information

Serving 1.5 cups Calories 617kcal (31%) Carbohydrates 12g (4%) Protein 51g (102%) Fat 42g (65%) Saturated Fat 16g (80%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 20g (100%) Trans Fat 2g (100%) Cholesterol 181mg (60%) Sodium 781mg (33%) Potassium 1202mg (26%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 2507IU (50%) Vitamin C 9mg (10%) Calcium 131mg (13%) Iron 9mg (50%)

Nutrition Facts

Serving: 8 servings (1 1/2 cups each)

Amount Per Serving

Calories 617

% Daily Value*

Serving	1.5 cups
Calories	617kcal	31%
Carbohydrates	12g	4%
Protein	51g	102%
Fat	42g	65%
Saturated Fat	16g	80%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	20g	100%
Trans Fat	2g	100%
Cholesterol	181mg	60%
Sodium	781mg	33%
Potassium	1202mg	26%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	2507IU	50%
Vitamin C	9mg	10%
Calcium	131mg	13%
Iron	9mg	50%

* Percent Daily Values are based on a 2,000 calorie diet.