Slow Cooker Chilli Con Carne

Slow Cooker Chilli Con Carne

3.75 from 24 votes
Course Main Course
Cuisine American, Mexican, slow cooker
Servings 4


  • 2 tbsp Olive Oil
  • 350 g minced beef
  • 1 onions finely chopped
  • 2 cloves garlic chopped
  • 1 carott chopped
  • 1 red or green pepper chopped
  • 1 chilli sliced
  • 1 tsp chilli spice mix
  • 1 tbsp dried herbs chopped
  • 1 tin chopped tomatoes (400ml), or use more stock
  • 2 tbsp tomato puree
  • 250 ml vegetable stock
  • Salt and pepper
  • 1 tin black or red kidney beans (400g)


  • Over high heat, in a large saut√© pan, drizzle the oil and add the minced beef. Sear and brown for 4-5 minutes stirring to break large lumps of beef. season with salt and pepper. Remove from the heat and transfer to the slow cooker.
  • In the slow cooker bowl, Add the onion, garlic, carrot, red or green pepper, chilli, spices, dried herbs, chopped tomatoes, tomato puree, stock and beans. Season with salt and pepper.
  • Stir to combine, cover with the lid and cook on high for 2-3 hours or low for 6-7 hours.
  • Check the seasoning and serve with rice or your favourite side.
  • Cool and store in container. When cold, portion into containers, label and store in the fridge for 2 days or in the freezer for later use.


Quick tip, use SuperValu chilli sauce jars to fast-forward the preparation it already has the sauce and beans. You will then only need to add the minced beef and a few extra vegetables!
Keyword Beef, Kevin Dundon, slow cooker, spices

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