If you’re looking for a simple and absolutely delicious dish, this Slow Cooker Chilli Con Carne Recipe is for you. Perfect for a family dinner or next party
Chilli con carne is a classic and extremely tasty. Whether with fresh minced meat or as a vegetarian version, everyone loves this hearty stew. Chilli con carne is easy to prepare and suits almost any occasion. Perfect for the next party, birthday or simply for lunch or dinner. For me, I could actually love the chilli every week. I especially like to actually prepare my chilli con carne in the slow cooker. It’s not a must, but it’s my favourite way, because it tastes delicious and is less complicated than any other preparation method.
It couldn’t be easier – Slow Cooker Chilli Con Carne
I’ve already mentioned it a time or two! I love my slow cooker. Besides the fact that it is super easy to cook, the chilli con carne from the slow cooker tastes particularly delicious. Because in the slow cooker, as the name suggests, the chilli is cooked slowly and this type of particularly gentle preparation makes for a very special taste experience!
There are an infinite number of chilli con carne variations
There are so many recipes for a “real” chilli con carne. Once again, I have “only” taken my cue from them and adapted it a little to my taste. And so you will also find the Turkish spice Pul Biber and fresh celery in my recipe. Since I cook fresh, of course I also need flavour carriers, because “nothing comes from nothing”. I try to avoid ready-made bagged products whenever possible, because this way there is always some variety in the taste.
I have developed a feeling for my food over time. Both ingredients are super tasty and at the same time a rather gentle^and also natural flavour carrier. Very important: in the slow cooker there is no need for strong seasoning, in fact I usually only season when the dish is completely ready.
The flavours develop very intensively during slow cooking and it is advisable to complete the cooking process first and taste before seasoning heavily. For example, I am generally very cautious with salt and pepper when cooking. Here with us, everyone is allowed to season their portion as they wish – that’s perfectly fine with me and I don’t see it as an insult at all.
The chilli can also be prepared without a slow cooker
With this recipe you can of course also prepare super tasty chilli con carne without a slow cooker, in which case the cooking time in the pot is reduced to about 45 minutes. The quantity is enough for about 4 servings. My chilli con carne is also an absolute hit as a party recipe, in which case the portion size is of course much too small. Just before Christmas, I bought a 6-litre slow cooker myself – also to be able to supply the whole family with roulades at Christmas. It can make a whole party chili-happy.
Slow Cooker Chilli Con Carne Recipe
Ingredients
Servings: 4 Preparation:20 minutes Cooking time: 8 Hours Calories: 544 Fat: 21g
500 g ground beef
some vegetable oil
1 red onion
2 cloves garlic
1 tbsp brown sugar
1 stick of celery
1 red or yellow pepper
800-1000 ml strained tomatoes
200 ml vegetable stock
1 can kidney beans
1 tin of sweetcorn
1 tbsp cocoa
1 tbsp cumin
1 tsp paprika, sweet
1 tsp chilli
1 tsp pul beaver
some fresh basil and parsley
a little salt and pepper from the mill
a little sour cream
Instructions
Finely dice the onion and garlic in the food processor. Also chop the basil and parsley in the food processor. Finely dice the celery and pepper. Drain the tinned sweetcorn and kidney beans. Prepare all the ingredients.
Fry the minced meat in a little olive oil in a pot until crumbly. Then put the minced meat aside a little in the pot. Add the onions and garlic and sauté until translucent. Add the sugar and when it becomes liquid, caramelise the onions in it.
Transfer the mince to the slow cooker and set it on speed 1. Add the strained tomatoes, stock, kidney beans, sweetcorn and peppers and mix well.
Finally, add the spices to enhance the flavour. Add the cocoa, cumin, paprika spice, chilli, powdered beaver and herbs. Cook the chilli con carne on level 1 for 7-8 hours or on level 2 for 4 hours.
When the chilli is ready, season with a little salt and pepper. Serve with a dollop of sour cream.
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Ingredients
- 500 g ground beef
- some vegetable oil
- 1 red onion
- 2 cloves garlic
- 1 tbsp brown sugar
- 1 stick of celery
- 1 red or yellow pepper
- 800-1000 ml strained tomatoes
- 200 ml vegetable stock
- 1 can kidney beans
- 1 tin of sweetcorn
- 1 tbsp cocoa
- 1 tbsp cumin
- 1 tsp paprika, sweet
- 1 tsp chilli
- 1 tsp pul beaver
- some fresh basil and parsley
- a little salt and pepper from the mill
- a little sour cream
Instructions
- Finely dice the onion and garlic in the food processor. Also chop the basil and parsley in the food processor. Finely dice the celery and pepper. Drain the tinned sweetcorn and kidney beans. Prepare all the ingredients.
- Fry the minced meat in a little olive oil in a pot until crumbly. Then put the minced meat aside a little in the pot. Add the onions and garlic and sauté until translucent. Add the sugar and when it becomes liquid, caramelise the onions in it.
- Transfer the mince to the slow cooker and set it on speed 1. Add the strained tomatoes, stock, kidney beans, sweetcorn and peppers and mix well.
- Finally, add the spices to enhance the flavour. Add the cocoa, cumin, paprika spice, chilli, powdered beaver and herbs. Cook the chilli con carne on level 1 for 7-8 hours or on level 2 for 4 hours.
- When the chilli is ready, season with a little salt and pepper. Serve with a dollop of sour cream.
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