This slow cooker chilli con carne is the ultimate easy weeknight dinner. It’s a budget-friendly family favourite that I grew up eating and still make regularly today. The best part is you can literally throw everything in the slow cooker and let it do the work while you get on with your day.
A good chilli recipe is an essential recipe for any home cook. Not only is it a fantastic budget-friendly dinner idea, but it’s also incredibly versatile and always a family favourite.
This beef chilli recipe is the kind of recipe you make on the weekend and then freeze in portions to make your life easier another day.
Slow cooker recipes are a wonderful addition to any weekly routine as they really do help make life easier, but often it can come at the cost of flavour. It’s very easy to end up with a bland and watery version compared to cooking it on the stove top. When testing this recipe, that’s exactly what I wanted to avoid.
Unlike my slow cooker lentil chilli, I found during testing that using a store-bought taco seasoning just didn’t pack enough punch with the beef. So instead, we’re using a combination of pantry staple spices to really ensure we get a rich, delicious flavour.
And finally, yes, this is a completely dump-and-go recipe. You can literally throw everything in the pot and head out the door. There’s really no need to spend time prepping; just let the slow cooker do its thing and get on with your day!
Key Ingredients
This chilli con carne recipe uses common, everyday ingredients that you likely already add to your weekly grocery shop, to create a delicious and budget-friendly dinner the whole family will love!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef mince/ground beef – this is the perfect recipe to use that beef mince you bought in bulk as just regular 80/20 mince works well.
- Red kidney beans – I personally don’t feel like it’s a proper beef chilli without red kidney beans, but you can use any canned beans you like.
- Can tomatoes and passata – I tested this recipe with just canned tomatoes, but to achieve the thick and rich texture I do recommend also adding the passata/tomato puree.
- Tomato paste – to further add a rich, tomato flavour to the chilli.
- Onion and garlic – finely diced and added straight into the pot, no sautéing needed!
- Capsicum/bell pepper – I’m using a red capsicum as they are a little sweeter in flavour but you can also use a green one for added colour.
- Spices – I am using a classic combo of smoked paprika, cumin, coriander, oregano, and chilli flakes to give the best flavour.
- Beef stock – use a good quality beef broth to add extra richness and depth of flavour.
Step-By-Step Instructions
This beef chilli recipe really couldn’t be much easier to make. Most of your prep time is going to be gathering the ingredients.
Step 1: Start by chopping the onion, garlic and capsicum/bell pepper. Drain and rise the can of red kidney beans.
Step 2: Place the vegetables and beans into the bowl of the slow cooker, along with all the remaining ingredients.
Step 3: Give everything a gentle mix to break up the beef. Place the lid on and cook for 4 hours on low or 8 hours on high.
👉Tip! If the chilli is a little watery at the end of the cooking time, remove the lid and continue cooking on high for another 30 minutes to thicken while you prepare the toppings or sides.
Storage Instructions
Allow the chilli to cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until piping hot.
To freeze, cool the chilli completely and portion into freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating, or reheat straight from frozen on the stove over low heat, stirring occasionally.
👉Tip! For easy meal prep, freeze the beef chilli in individual portions. This way, you can grab a single serving whenever you need an easy dinner.
Serving Suggestions
This chilli con carne is one of my favourites when it comes to versatility. You can cook a big batch and then eat it a different way each night so you never get bored!
- With toppings. There are a range of ways you can enjoy your chilli con carne, but the simplest is in a bowl with a bunch of your favourite toppings such as dairy free yoghurt or sour cream, avocado, fresh herbs, jalapenos and corn chips.
- In a bowl with rice. I love to simply serve it with a side of white rice for a really easy meal.
- With pasta. Cook your favourite pasta and mix in the chilli for a Mexican-style take on a bolognese. Add some dairy free cheese and you have a cosy and delicious dinner.
- On a baked potato. Load up a baked potato with the beef chilli and your favourite toppings. It’s super simple but incredibly delicious.
- Use it to make nachos or tacos.
Recipe FAQs
Browning can add extra flavour, but it’s not essential here. The slow cooker gently cooks the beef, allowing it to absorb all the spices and tomato flavour so you get tender, flavour-packed meat without the extra prep.
Yes, you can add frozen mince directly to the slow cooker. Just break it up with a spoon about an hour into cooking.
You can. As written, this recipe is fairly mild and family-friendly. To make it spicy, increase the chilli flakes or add a diced fresh chilli. You can also stir in some hot sauce when serving.
Both are correct, it just depends on where you’re from! In Australia, the UK, and other Commonwealth countries, we usually spell it chilli with two L’s. In the US, it’s typically spelled chili with one L. Either way, it tastes exactly the same!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker recipes:
Slow Cooker Curried Sausages
Slow Cooker Honey Mustard Chicken
Slow Cooker Beef Stew
Slow Cooker Coconut Chicken Curry
Slow Cooker Chilli Con Carne
Equipment
Ingredients
- 500 grams beef mince/ground beef
- 1 x 400 gram can red kidney beans drained and rinsed
- 1 x 400 gram can diced tomatoes
- 1 cup passata tomato puree
- 1 brown onion finely diced
- 1 red capsicum/bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon chilli flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup beef stock
To serve;
- Dairy free yoghurt or sour cream
- Avocado
- Corn chips/tortilla chips
- Chopped fresh coriander or parsley
Instructions
- Place all ingredients in the base of a slow cooker and stir everything together. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
- Once cooked, give the chilli a good stir. If it’s too thin, continue cooking on high with the lid off for 30 minutes to thicken.
- Serve the chilli as is or with dairy free yoghurt or sour cream, sliced avocado, and tortilla chips if desired.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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