Description
This Slow Cooker Chilli Con Carne is a hearty and flavorful dish perfect for a comforting meal. Featuring tender ground beef simmered with aromatic spices, mixed beans, and a rich tomato base, this recipe makes use of the slow cooker to deepen the flavors over several hours with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 500 g ground beef
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 3 stalks celery, chopped
Tomato and Beans
- 400 g chopped tomatoes
- 2 tablespoons tomato purée
- 400 g mixed beans in chili sauce
Liquids and Seasonings
- 200 ml beef stock
- 1 tablespoon dried thyme
- 1 ½ teaspoons chili powder
- 2 teaspoons cumin
- 1 tablespoon cocoa powder or 1 small square of dark chocolate
- 1 tablespoon smoked paprika
Instructions
- Brown the meat and aromatics: Heat a skillet over medium heat and cook the ground beef along with diced red onion and minced garlic, stirring occasionally, until the beef is fully browned and the onions are softened, about 10 minutes. This step enhances the flavor of the meat.
- Combine ingredients in the slow cooker: Transfer the browned beef mixture to your slow cooker. Add chopped tomatoes, tomato purée, mixed beans in chili sauce, beef stock, dried thyme, chili powder, cumin, cocoa powder (or dark chocolate), and smoked paprika. Stir thoroughly to combine all ingredients.
- Slow cook the chilli: Cover the slow cooker and set it to cook on low for 8 hours or on high for 5 hours. This slow cooking allows the flavors to meld together beautifully and the beans to soften.
- Adjust seasoning and serve: Before serving, taste the chilli con carne and adjust the seasoning if needed, adding salt or extra spices to your preference. Serve hot.
Notes
- Browning the meat before slow cooking enhances the flavor and texture of the beef.
- You can substitute cocoa powder with a small piece of dark chocolate for a richer taste.
- If you prefer a spicier dish, increase the chili powder to suit your taste.
- This dish pairs well with rice, tortilla chips, or crusty bread.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
