Our Ultimate Guide to Making The Best Slow Cooker Chili Con Carne

Have you ever longed for a truly comforting bowl of chilli, one that seems to cook itself while you’re busy? Imagine returning home to a house filled with a mouth-watering scent, knowing a delicious, hearty meal is ready and waiting. We certainly have, and we believe there’s no better feeling. That’s why we’re delighted to share what we consider to be the best slow cooker chili con carne recipe you’ll ever find.

This is more than just a simple chilli. It’s a robust, thick, and deeply flavourful creation that strikes the perfect harmony between spice, warmth, and a hint of sweetness. By letting your slow cooker or Crockpot do the heavy lifting, everyday ingredients are transformed into something truly special with very little fuss. Say goodbye to constant stirring over a hot hob; this method prioritises convenience without ever sacrificing an ounce of taste. Let’s begin crafting a chilli that’s destined to be a regular on your family’s menu.

Why You’ll Adore This Recipe

• Effortless Cooking Experience: After just 15 minutes of initial preparation, your slow cooker takes over. You can carry on with your day, confident that a wonderful dinner is simmering away for you.
• Exceptional Depth of Flavour: The magic of cooking low and slow is that it allows all the ingredients to meld together beautifully. The spices, beef, and tomatoes have hours to deepen into a complex, rich taste that can’t be achieved in a hurry.
• Ideal for Meal Prep and Batch Cooking: This recipe yields a generous portion, and we find the flavours are even more developed the following day. It’s a fantastic solution for easy lunches and quick weeknight meals, and it also freezes perfectly.
• A Forgiving and Adaptable Base: Consider this your blueprint for a classic beef chili. You can easily tailor the heat level to your preference, add extra vegetables, or use different types of beans.

Ingredients

• 900g beef mince (we recommend a 15-20% fat content for flavour)
• 2 tbsp olive oil
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 1 red bell pepper, deseeded and diced
• 1 green bell pepper, deseeded and diced
• 3 tbsp chili powder (use a mild-to-medium blend to start)
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 x 400g tins of chopped tomatoes
• 150g tomato purée
• 400ml beef stock
• 2 x 400g tins of red kidney beans, drained and rinsed
• 25g dark chocolate (at least 70% cocoa) or 1 tbsp unsweetened cocoa powder
• 1 tbsp Worcestershire sauce

Step-by-Step Instructions: Crafting the Perfect Chili

Putting together this hearty slow cooker chili is a wonderfully simple affair. By investing a little time in building the flavour foundations at the start, you set yourself up for an outstanding meal after a long, slow simmer.

1. Step 1: Brown the Mince and Sauté the Vegetables

   In a large frying pan or skillet, heat your olive oil over a medium-high temperature. Add the beef mince and cook, using a wooden spoon to break it apart, until it is browned all over. This step is essential for creating a rich, savoury base. Once cooked, carefully drain any excess fat. Add the chopped onions and peppers to the same pan and continue to cook for 5-7 minutes until they have softened. Lastly, stir in the minced garlic and cook for one more minute until it becomes fragrant.

2. Step 2: Awaken the Spices

   Sprinkle the chili powder, cumin, smoked paprika, and oregano directly over the mince and vegetable mixture. Stir everything together constantly for about a minute. This technique, often called “blooming,” gently toasts the spices to release their aromatic oils, which significantly boosts their flavour. Your kitchen will start to smell absolutely amazing!

3. Step 3: Load the Slow Cooker

   Carefully transfer the contents of the frying pan into the basin of your slow cooker. Add the tinned chopped tomatoes, tomato purée, and beef stock. Follow with the Worcestershire sauce, dark chocolate (or cocoa), salt, and pepper. Give it all a very good stir to ensure everything is evenly combined.

4. Step 4: The Slow Simmer

   Place the lid firmly on your slow cooker. Set it to cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. We always advocate for the ‘low and slow’ method, as it results in exceptionally tender meat and a more profound flavour. Approximately 30 minutes before serving, stir in the drained and rinsed kidney beans. Adding them near the end ensures they hold their shape and don’t turn to mush.

5. Step 5: Finishing Touches

   When the cooking time is over, give the chili one last stir. Have a taste and adjust the seasoning as needed. You might find it requires a little more salt, a crack of black pepper, or an extra dash of chili powder if you like it hotter. If the consistency is thinner than you’d prefer, remove the lid and let it cook for another 30-60 minutes to allow it to reduce and thicken.

Tips for Chili Perfection

With a couple of our favourite tricks, you can take your Crockpot beef chili from merely delicious to truly memorable.

The Secret to Deep Flavour

The inclusion of dark chocolate might seem unusual, but we urge you to trust the process. It won’t make your chili taste like a dessert. Instead, it introduces a wonderful richness and complexity that beautifully offsets the acidity of the tomatoes and the heat from the spices. A shot of strong coffee or even a teaspoon of Marmite can provide a similar savoury depth. The quality of your spices also matters; a good chili powder will make a noticeable difference. To learn more, have a look at this guide to chili and chile powders.

What Are the Best Toppings?

The toppings are where the real fun begins! They introduce new textures, a touch of freshness, and complementary flavours. We love setting up a ‘chili bar’ and letting everyone build their own perfect bowl. Some of our top choices are:

• A spoonful of cooling sour cream or Greek yoghurt
• A generous scattering of grated mature cheddar cheese
• Freshly chopped coriander or spring onions
• Sliced jalapeños or fresh red chillies for an extra kick
• A handful of crushed tortilla chips for a welcome crunch
• A final squeeze of fresh lime juice to lift all the flavours

While this chili is a satisfying meal on its own, it’s always handy to have more simple dinner ideas. For another comforting dish, we think you’ll also enjoy our Garlic Parmesan Chicken Pasta Recipe.

Storing and Reheating Your Chili

This is an excellent dish to prepare in advance. In fact, most people agree that chili tastes even more delicious the next day as the flavours continue to mingle and mature.

• In the Fridge: Let the chili cool down to room temperature before placing it in an airtight container. It will stay fresh in the fridge for up to 4 days.
• In the Freezer: This chili is a freezer champion. Once cool, divide it into portions in freezer-safe containers or bags. It will keep for up to 3 months, making it a brilliant freezer staple, just like our handy Low Carb Chicken Casserole.
• Reheating: For best results, thaw frozen chili overnight in the refrigerator. Reheat gently in a saucepan on the hob over a medium-low heat, stirring now and then, until it’s piping hot throughout. You can also use a microwave.

FAQ

Your New Favourite Chili Recipe

We’re truly confident this will become your definitive slow cooker chili con carne. It achieves that perfect sweet spot of being incredibly straightforward to prepare while delivering a flavour so rich and satisfying, it tastes like it’s been lovingly tended to all day. This easy chili recipe is designed to be a dependable and delicious meal for busy weeknights, relaxed weekends, and casual get-togethers with loved ones.

The real joy of this dish is its power to gather people around the table for a warm, comforting meal. We are so excited for you to give it a go. When you do, we’d love it if you left a comment below to share your thoughts, or tag us in your pictures on social media. Happy cooking!

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Prep: 15 mins
Cook: 3-8 hours
Serves: 6-8

Ingredients

• 900g beef mince (15-20% fat content recommended)
• 2 tbsp olive oil
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 1 red bell pepper, deseeded and diced
• 1 green bell pepper, deseeded and diced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 x 400g tins of chopped tomatoes
• 150g tomato purée
• 400ml beef stock
• 2 x 400g tins of red kidney beans, drained and rinsed
• 25g dark chocolate (at least 70% cocoa) or 1 tbsp unsweetened cocoa powder
• 1 tbsp Worcestershire sauce

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Brown the beef mince, breaking it apart. Drain any excess fat. Add the chopped onions and peppers and cook for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
2. Sprinkle the chili powder, cumin, smoked paprika, and oregano over the mixture. Stir constantly for one minute to bloom the spices.
3. Transfer the mixture to the slow cooker. Add the chopped tomatoes, tomato purée, beef stock, Worcestershire sauce, dark chocolate, salt, and pepper. Stir well to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the drained and rinsed kidney beans during the final 30 minutes of cooking.
5. Once cooked, stir and taste, adjusting seasoning if necessary. If the chili is too thin, remove the lid and cook for another 30-60 minutes to thicken. Serve hot with your favourite toppings.