This Slow Cooker Chilli Con Carne is a rich and easy recipe, which is made with lean beef mince and dark chocolate. It’s the ultimate set-and-forget comfort food recipe, ready in about 8 hours.

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Slow Cooker Chilli Con Carne Ingredients

750 g (1.5 lb) Lean beef mince
1 Onion, Peeled and chopped
800 g (30 oz) Chopped tomatoes
800 g (30 oz) Kidney beans, Drained and rinsed
75 g (0.3 cups) Tomato puree
2 Beef stock cubes, crumbled
3 tsp Ground cumin
1 tsp Cayenne Pepper
2 tsp Dried oregano
4 tsp Garlic granules
Sea salt and freshly ground black pepper
25 g (1 oz) Dark chocolate, 70% cocoa type
2 Green peppers, Cut into medium-sized chunks

How To Make Slow Cooker Chilli Con Carne

Load the slow cooker: Put all of the ingredients, except for the green peppers, into the slow cooker pot.
Cook: Stir everything together, cover with the lid, and cook for 6 hours on HIGH or 8 hours on LOW.
Add peppers: About 30 minutes before the end of the cooking time, stir in the chopped green peppers.
Serve: Season with salt and pepper to taste and serve hot.

Hairy Bikers Slow Cooker Chilli Con Carne Recipe

Recipe Tips

How to get the richest flavour? For an even deeper flavour, you can brown the beef mince and chopped onion in a frying pan before adding them to the slow cooker pot.
Why add dark chocolate? The dark chocolate might seem unusual, but it adds an incredible richness and depth of flavour to the chilli without making it sweet.
How to adjust the spice level? The heat comes from the cayenne pepper. You can add more for a spicier chilli or reduce the amount for a milder taste.
Why add the peppers at the end? Adding the green peppers just before the end of cooking ensures they stay tender-crisp and don’t become too soft and mushy during the long cooking time.

What To Serve With Chilli Con Carne

This is a versatile dish that can be served in many ways.

On a bed of fluffy white rice
With corn chips for dipping
Alongside warm tortillas or in a burrito
As a topping for baked potatoes
With a dollop of sour cream and some grated cheese

How To Store Chilli Con Carne

Refrigerate: Let the chilli cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavour is often even better the next day.
Freeze: Chilli freezes exceptionally well. Let it cool, then transfer to freezer-safe containers or bags. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this on the stovetop? Yes. Brown the mince and onion first in a large pot. Add the remaining ingredients (except the peppers and chocolate), bring to a simmer, then cover and cook on a very low heat for at least 1.5-2 hours. Stir in the peppers and chocolate for the last 15-20 minutes.
Can I use different beans? Yes, this recipe is very flexible. Black beans, pinto beans, or a mix of different beans would all be delicious substitutes for kidney beans.
Can I make this vegetarian? To make a vegetarian version, omit the beef and beef stock cubes. Use vegetable stock cubes instead and add an extra can or two of mixed beans to make it hearty.

Try More Recipes:

Hairy Bikers Slow Cooker Chilli Con Carne Recipe

Course: The Hairy Bikers

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

400

kcal

A rich, deep, and flavourful chilli con carne made easy in the slow cooker.

Ingredients

750g Lean beef mince
1 Onion, chopped
800g Chopped tomatoes
800g Kidney beans, drained
75g Tomato puree
2 Beef stock cubes
3 tsp Ground cumin
1 tsp Cayenne Pepper
2 tsp Dried oregano
4 tsp Garlic granules
25g Dark chocolate
2 Green peppers, chunked
Salt and pepper

Directions

Place all ingredients, except the green peppers, into the slow cooker pot.
Stir to combine.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Stir in the green peppers for the last 30 minutes of cooking.
Season to taste and serve hot.