Slow Cooker Chili

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1yellow onion, chopped
• 907 g (2 lb)lean minced beef (or turkey or chicken)
• 3 clovesgarlic, minced
• 1red pepper, deseeded and chopped
• 1 can (425 g / 15 oz)dark red kidney beans, rinsed and drained
• 1 can (425 g / 15 oz)small red kidney beans, rinsed and drained
• 1 can (425 g / 15 oz)fire-roasted tomatoes
• 1 can (425 g / 15 oz)chopped tomatoes
• 2 cans (425 g / 15 oz each)tomato sauce
• 240 ml (1 cup)beef stock
• 2 to 3 tablespoons (30 to 45 ml)chilli powder
• 15 ml (1 tablespoon)ground cumin
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)cayenne pepper
• 15 ml (1 tablespoon), optionalpure maple syrup
• 60 ml (1/4 cup), optionalsliced mild jalapeño peppers
• To tastechilli toppings for serving: grated cheese, sour cream, sliced spring onions, jalapeño slices, coriander, avocado, or other toppings

Instructions

1. 1

   Brown the beef

   Heat the oil in a large frying pan over a medium heat. Add the onion, minced beef and garlic, breaking up the meat with a wooden spoon as it cooks. Cook for about 5 to 8 minutes, until no pink remains, then drain off and discard the fat.

2. 2

   Fill the cooker

   Transfer the cooked beef, onion and garlic to a slow cooker of at least 5.7 litres (6 quarts). Add the red pepper, both types of beans, fire-roasted tomatoes, chopped tomatoes, tomato sauce, beef stock, chilli powder, cumin, paprika, salt, cayenne and maple syrup, if using.

3. 3

   Cook the chilli

   Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

4. 4

   Season to taste

   Take off the lid and stir in the mild jalapeño slices, if using. Taste the chilli and add more salt or seasonings if needed.

5. 5

   Serve in bowls

   Ladle the chilli into bowls and serve with your preferred toppings.

What is slow cooker chilli?

Chilli con carne is an American dish of meat simmered with chilli and other seasonings; versions vary in their beans, vegetables and spice blends. This slow cooker take uses beef, two kinds of kidney beans and a mix of tomatoes for a substantial, gently cooked bowl.

Browning the beef and onion first builds savoury flavour, while the long, covered cook brings the tomatoes, spices and stock together with little attention needed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 20g protein, 5g carbs, 6g fat.

The beans and tomatoes provide most of the carbohydrates, while the beef contributes much of the protein and some of the fat. For a balanced plate, serve a bowl with a generous portion of fresh toppings and a modest piece of cornbread.

Build flavour before slow cooking

Browned beef: cook it with the onion and garlic until no pink remains, breaking it into small pieces as it goes. Draining away the rendered fat keeps excess grease out of the finished chilli.

Tomato base: fire-roasted tomatoes add a smoky note alongside the chopped tomatoes and tomato sauce. The beef stock loosens the mixture so it can simmer evenly.

Choose the spice level

Chilli powder: start with 2 tablespoons for a milder base, or use 3 for more warmth. Cumin and paprika bring earthy, savoury notes, while the cayenne adds a sharper heat.

Maple syrup: this is optional and adds a hint of sweetness to balance the tomatoes and spices. Add the sliced mild jalapeños near the end, as directed, so their flavour stays distinct.

Know when it is ready

Slow cooker setting: cook covered on low for 6 to 8 hours or on high for 3 to 4 hours. Keep the lid on during cooking so heat and moisture are not lost.

Finished texture: the beef should be tender and the mixture thick enough to ladle into bowls. Stir and taste before serving, adjusting salt or seasonings if needed.

Make the most of the toppings

Creamy toppings: grated cheese, sour cream and avocado add richness and contrast with the spiced tomato base. Add them to individual bowls just before eating.

Fresh toppings: spring onions, coriander and extra jalapeño slices bring freshness or extra heat. Cornbread is a fitting side for scooping up the chilli.

Plan the slow cooker timing

The recipe gives two cooking options: 6 to 8 hours on low or 3 to 4 hours on high. Choose the setting that fits your schedule, and check that your slow cooker is large enough to hold the ingredients comfortably.

The beef is cooked in a frying pan before it goes into the slow cooker, so this is not a method where raw mince is added directly to the pot.

Recipe notes & tips

• Break the mince into small pieces as it browns so it distributes evenly through the chilli.
• Drain the fat from the frying pan before adding the cooked mixture to the slow cooker.
• Rinse and drain the kidney beans before adding them.
• Keep the lid on throughout the slow cooking stage.
• Begin with 2 tablespoons of chilli powder if you prefer a gentler flavour, then adjust at the end.
• Set out toppings separately so everyone can finish their bowl to taste.

Variations

• Use turkey: swap the beef for minced turkey for a different, generally leaner base.
• Use chicken: minced chicken can replace the beef in the same method.
• Add more heat: increase the cayenne or serve extra jalapeño slices alongside.
• Skip the sweetness: leave out the optional maple syrup for a less sweet tomato base.
• Make it meat-free: replace the beef with extra beans, bearing in mind this changes the original recipe.
• Choose your toppings: finish bowls with cheese, sour cream, spring onions, coriander or avocado.

Common mistakes to avoid

• Skipping the browning: cook the beef, onion and garlic in the frying pan first as directed.
• Leaving in excess fat: drain the pan after browning to avoid a greasy chilli.
• Lifting the lid repeatedly: keep it covered while cooking to maintain the slow cooker's heat.
• Adding jalapeños too early: stir them in after cooking, as the method directs.
• Over-seasoning at the start: begin within the suggested chilli powder range and taste before adding more.
• Using a small cooker: choose one with a capacity of at least 5.7 litres (6 quarts).

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 to 4 days. Reheat until piping hot, stirring occasionally; add a splash of stock or water if the chilli has thickened. Freeze portions in suitable containers for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions