Slow Cooker Chilli Con Carne
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
9 hrs
-
Total Time
9 hrs 15 mins
-
Servings
6
-
Calories
370 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chilli Con Carne
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Slow Cooker Chilli Con Carne – the easiest way to make a big batch of hearty Chilli Con Carne! Minimal prep and washing and maximum flavor. This recipe is SUPER-YUMMY, kid-approved and freezer friendly too.
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Ingredients
- 750 g ground beef 5% fat, 1.6 lbs
- 1 onion , finely diced
- 5 garlic minced, cloves
- 800 g chopped tomatoes 2x 400g tins, 28 oz
- 400 g Kidney Beans drained and rinsed, 14 oz
- 400 g black beans drained and rinsed, 14 oz
- 2 tbsp tomato paste (concentrated tomato purée)
- 2 tbsp worcester sauce
- 2 beef stock cube crumbled
- 1 tbsp brown sugar
- ½ tsp chilli paste more to taste, or Sriracha
- 2 tsp oregano dried
- 2 tsp garlic granules or garlic powder
- 2 tsp cumin ground
- 1 tsp smoked paprika
- 1 tsp paprika sweet
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- dark chocolate chips high cocoa content) optional, handful
- 120 ml red wine beer or water, ½ cup
- 2-3 bell pepper diced
Instructions
- Add all of the ingredients except the peppers into the slow cooker. Stir well to combine, breaking up the beef mince, and cook for 6 hours on HIGH or 8 hours on LOW.
- Stir in the sliced peppers and cook for a further 45-60 minutes.
- Discard the bay leaf and taste the chilli. You might need to adjust the seasoning – add salt and freshly ground pepper to taste.
- Garnish with chopped coriander and dried chilli flakes and serve with wedges of lime, sour cream, avocados or guacamole,salsa, grated cheese, tortilla chips and rice.
Notes
- Storing and freezing: Leftovers will keep in the fridge for 3-4 days. Since this chilli freezes so well I love to make a big batch and portion it into small containers (once it has cooled down) to freeze for family meal emergencies! It will need to be eaten within three months. Thaw in the fridge overnight or in a microwave and make sure to reheat until piping hot all the way through before serving.
- You don’t need to brown the beef mince – this recipe is all about low effort and maximum yumminess! If you decide to use mince with higher fat content it would be best to brown it and drain the fat before adding to the slow cooker.
- If the chilli is looking a little watery, turn the cooking to HIGH and cook with the lid slightly open. If you want to add more heat, double the cayenne pepper and chilli paste or add a couple of spoonfuls of chipotle ketchup. You can always stir this in at the end for anyone liking it spicy.
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
39g
(13%)
Protein
37g
(74%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
78mg
(26%)
Sodium
1538mg
(64%)
Potassium
1371mg
(29%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
1978IU
(40%)
Vitamin C
70mg
(78%)
Calcium
141mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Sodium | 1538mg | 64% |
| Potassium | 1371mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 1978IU | 40% |
| Vitamin C | 70mg | 78% |
| Calcium | 141mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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