Slow Cooker Chilli con Carne

Ingredients

• 2 mediumred onions
• 1 large gluglight oil
• to tastesea salt
• 400 gbeef mince
• ½ tspground cumin
• 1 tspcocoa powder
• 1½ tbspCajun spice mix
• 1 × 400 g tinchopped tomatoes
• 1 × 400 g tin, drainedblack beans
• 1 × 400 g tin, drainedmixed beans

Instructions

1. 1

   Fry the onions

   Peel and chop the onions into bite-sized chunks. Heat the oil in a large frying pan over a medium-high heat, or in the slow cooker insert if it is suitable for searing. Fry the onions with a generous pinch of sea salt for about 5 minutes, until soft and beginning to turn golden.

2. 2

   Brown the beef

   Add the beef mince and fry until browned, breaking it up with a wooden spoon or spatula as it cooks. If you used a frying pan, transfer the beef and onions to the slow cooker.

3. 3

   Add the ingredients

   Stir in the cumin, cocoa powder, Cajun spice mix, chopped tomatoes and both drained tins of beans. Cook in the slow cooker for 6 hours on low or 3 hours on high.

4. 4

   Season and serve

   Taste the chilli just before serving and add more sea salt as needed.

What is chilli con carne?

Chilli con carne means chilli with meat and is associated with Tex-Mex cooking, where Mexican and Texan influences meet. This version pairs minced beef with beans and tomatoes for a substantial, gently spiced stew.

Cajun spice mix gives the sauce its particular seasoning, while a little cocoa adds depth without making the chilli taste like chocolate. The slow cooker gives the flavours time to come together with little attention during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 627 calories, 40g protein, 50g carbs, 30g fat.

The beef supplies most of the protein and a substantial share of the fat, while the beans contribute much of the carbohydrate and fibre. Tomatoes and onions add some carbohydrates, and the oil adds fat. For a balanced plate, serve a bowl with a modest portion of rice and add a green salad or vegetables.

The ingredients that shape the flavour

Beef mince: browning it first builds savoury flavour and gives the finished chilli a more rounded taste.

Beans and tomatoes: draining the beans helps avoid adding excess tin liquid, while the tomatoes provide the sauce. Using both black and mixed beans brings variety to each spoonful.

Cocoa and spices: the cocoa is used sparingly, alongside cumin and Cajun spice mix. The mix is already seasoned, so taste before adding much extra salt.

Why brown the beef first?

Onions: frying them for about 5 minutes softens them and starts to colour their edges. A generous pinch of salt helps season them as they cook.

Beef: break up the mince as it browns so it cooks more evenly and does not remain in large clumps. If you brown it in a separate pan, move both the beef and onions into the slow cooker before adding the remaining ingredients.

Slow cooker timing and texture

Low and slow: cook for 6 hours on low, or 3 hours on high, as directed. Keep the lid on during cooking to avoid losing heat and moisture.

Doneness: the onions should be soft, the mince cooked through and the sauce hot throughout. If the chilli looks looser than you prefer, serve it as is or let it cook uncovered briefly if your slow cooker allows it.

Seasoning and serving

Final seasoning: taste just before serving and add sea salt only as needed, since the spice mix and tinned ingredients may already contribute salt.

To serve: spoon into bowls with rice, or offer toppings such as grated cheese, soured cream, avocado or chopped coriander. These are serving suggestions rather than ingredients in the chilli itself.

Planning the cooking time

The listed total time is 380 minutes, which allows for the 6-hour low setting plus a little preparation time. For a shorter cook, use the high setting for 3 hours instead.

The initial frying takes place before the slow cooker stage. If your model has a sear function, you can brown the onions and beef in its insert; otherwise, use a frying pan.

Recipe notes & tips

• Cut the onions into pieces of similar size so they soften evenly.
• Drain both tins of beans before stirring them into the slow cooker.
• Break the mince into small pieces as it browns to avoid large clumps.
• Use the slow cooker insert for browning only if the manufacturer says it is suitable for hob use.
• Taste before adding more salt, as the Cajun spice mix may already be salty.

Variations

• Add heat: stir in chilli flakes or a chopped chilli to suit your preferred spice level.
• Change the beans: swap in another drained tin of beans if you do not have mixed beans.
• Add peppers: fry chopped peppers with the onions for extra vegetable texture.
• Top with cheese: scatter grated cheese over each bowl just before serving.
• Serve with rice: spoon the chilli over cooked rice for a more substantial meal.

Common mistakes to avoid

• Skipping the browning: the mince can taste less savoury; brown it in a pan or suitable slow cooker insert first.
• Leaving the beans undrained: extra liquid can make the sauce thinner; drain both tins before adding them.
• Crowding the pan: the onions and beef may steam rather than brown; use a large pan and cook in batches if needed.
• Adding salt too early: the spice mix may be salty; taste the finished chilli before adjusting.
• Lifting the lid often: heat escapes and can affect cooking time; keep it covered while the chilli cooks.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot throughout, either in a saucepan or in the microwave, stirring as needed.

Frequently asked questions