beef chilli

Easy slow cooker chilli con carne is a simple and healthy homemade dinner perfect for batch cooking and feeding a crowd.

The BEST Easy Slow Cooker Chilli Con Carne

500 g 5% fat mince beef (ground beef *see notes)

onion

garlic (minced)

celery (diced)

tomatoes *see notes

tomato purée

beans

beef stock

thyme

½ teaspoon chilli powder

cumin

cocoa powder chocolate

smoked paprika

If browning the beef, heat a skillet over medium heat with 1 tablespoon of vegetable oil. Once the oil is hot brown the meat, onions and garlic in the skillet for about 10 minutes.

Once the beef is browned and the onions are soft add them to the bowl of your slow cooker along with the remaining ingredients. Cook on low for 8 hours or on high for 5 hours.

When the chilli is cooked, taste and adjust the seasoning. Serve with rice, avocado, tortilla chips, cheese, and sour cream.

For a more authentic chilli with a depth of flavour, use diced belly pork, beef steak and pancetta and slowly simmer

Ultimate chilli con carne

lean belly pork slices

skirt steak beef

pancetta bacon

olive oil

onions

garlic

lemon

tbsp Mexican chilli powder (see tip) or the milder dulce pimentón powder

tsp cumin

tbsp flour

bay leaves

oregano

milliliters red wine

milliliters chicken or beef stock

can black beans

rice

soured cream

firm ripe avocados

limes

tbsp sweet chilli dipping sauce

tbsp chopped coriander or chives

The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.

Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.

Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.

Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.

Top 2 beef chilli recipes from across the web

The most viewed beef chilli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The BEST Easy Slow Cooker Chilli Co...

Ultimate chilli con carne

Top 2 beef chilli recipes from across the web

The most viewed beef chilli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Easy Slow Cooker Chilli Co...

Ultimate chilli con carne

The most viewed beef chilli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine