Chilli con carne is a recipe which was almost MADE for the slow cooker. A few adjustments from my regular stove-top Chilli makes this dinner a regular in my home.
The main difference when I cook this Chilli in the slow cooker is that I use braising steak instead of mince – and to be honest, I 100% prefer it. As the steak is slow cooked it is so tender it falls off the fork.
A rich, tomato spiced sauce filled with steak, beans and veggies – all slow cooked – what’s not to love!
Slow cooker Chilli Con Carne is one of my favourite recipes to feed a crowd. It’s perfect for a dinner party or buffet as it can cook throughout the day as you get on with party prep and entertainment – and it’s an all round favourite which can be served in a big dish with lots of side dishes.
In the summer months I tend to serve my Chilli with avocado, nachos and sour cream – meaning there’s almost zero time needed to serve this dinner up. I do however also love Chilli with chips, rice or garlic bread.
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How to make Chilli Con Carne in the Slow Cooker
Scroll down for recipe card and ingredient list
1. Chop the peppers, spring onion and chilli – then also chop the steak, if it isn’t already diced
2. Heat oil in a large, non-stick frying pan (or in the slow cooker pan if you have a sizzle to simmer model)
3. Add the steak to the hot oil
4. Fry on medium/high heat until browned (about 5 minutes)
5. Then add the pepper, spring onions, garlic and chilli – fry for 1 minute
6. Then add the dried spices – cook for a further minute 5. Next add the tomato puree
6. Add the tinned tomatoes, sugar and salt – stir and bring to simmer
7. Next, add the sweetcorn and black beans8. Stir
9. Then transfer to your slow cooker, place the lid on, and cook on high for 3 hours or low for 5
10. Once cooked, take 1 tbsp of sauce, and mix with the cornflour – then pour this back into the slow cooker. This will thicken the sauce
11. Serve – with your favourite Mexican sides
- 1 Tbsp Oil
- 400g Braising Steak
- 4 Spring Onions
- 2 Garlic cloves (or 1 tbsp lazy garlic)
- 1 Bell Pepper
- 1 tbsp Cumin
- 1 tbsp Chilli Powder
- 1 tsp Paprika
- 1 Beef Stock Cube
- 2 tbsp Tomato Purée
- 400g Tinned Tomatoes
- 1 tsp sugar
- 100ml Water
- 400g red kidney beans (drained)
- 200g tinned or frozen sweetcorn (drained) or
- 1 Tbsp Cornflour
To Serve (Optional)
- Guacamole & Sour Cream
- Nachos, Salad, Wedges, Garlic Bread or Rice.
- Dice the spring onion and pepper, crush the garlic cloves and chop the braising steak into bite sized pieces
- Heat the oil in a large, non stick pan (or, directly in the slow cooker pan if you have a sizzle & simmer model)
- Add the steak to the hot oil and cook for 2 minutes, until browning
- Then add the chopped spring onions, pepper and garlic cloves
- Cook for 1 minute, then add in the dried spices
- Cook the dried spices for 30seconds - 1 minute, until the raw smell has disappeared
- Then add in the tomato puree, beef stock, tinned tomatoes, water and kidney beans
- Stir to combine everything
- Then place the contents in the slow cooker, and cook with the lid on for 4 hours on high or 6 hours on low
- Once cooked, stir and take a spoonful of the sauce into a bowl. Mix in the cornflour to make a paste, then stir this back through the slow cooker - this will thicken the sauce slightly.
- Serve with your favourite sites!
The sugar is added to contrast the acidity of the tomatoes.
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Amount Per Serving:Calories: 493 Total Fat: 24g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 98mg Sodium: 313mg Carbohydrates: 33g Fiber: 10g Sugar: 6g Protein: 38g