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Slow Cooker Chilli Con Carne Recipe Easy

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Recipe Slowcooker Chilli Con Carne Sophie Loves Food
Recipe Slowcooker Chilli Con Carne Sophie Loves Food from www.sophielovesfood.com

Description

Chilli con carne is a popular dish that originated in Texas. It is a flavourful and hearty meal that is perfect for feeding a crowd. This slow cooker chilli con carne recipe is easy to make and requires minimal prep time. You can let it cook all day while you go about your business, and come back to a delicious and satisfying dinner.

Prep Time

Prepping for this recipe takes about 20 minutes. You will need to chop up some vegetables and brown some ground beef before adding everything to the slow cooker.

Cook Time

The cook time for this recipe is approximately 8 hours on low heat. You can also cook it on high heat for 4 hours if you're short on time.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup water

Equipment

  • Slow cooker
  • Frying pan
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups and spoons

Method

  1. Heat a large frying pan over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
  2. Add the onion, green bell pepper, and garlic to the pan. Cook for 2-3 minutes, until the vegetables are softened.
  3. Transfer the beef and vegetables to the slow cooker.
  4. Add the kidney beans, black beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, pepper, and water to the slow cooker. Stir to combine.
  5. Cover the slow cooker and cook on low heat for 8 hours.
  6. After 8 hours, give the chili a good stir. If it's too thin, you can let it cook for another hour or so with the lid off to thicken it up.
  7. Serve the chili hot, garnished with shredded cheese, sour cream, and chopped fresh cilantro.

Notes

This recipe is very forgiving, so feel free to add or subtract ingredients as you see fit. You can also adjust the spices to your liking - add more chili powder for a spicier chili, or reduce it if you prefer a milder flavour.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 340
  • Protein: 26g
  • Fat: 11g
  • Carbohydrates: 36g
  • Fiber: 12g
  • Sugar: 7g
  • Sodium: 790mg

Recipes FAQ

Can I freeze this chili?

Yes! This chili freezes well. Just let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.

Can I make this chili on the stovetop?

Yes, you can. Simply follow the recipe as written, but instead of adding everything to the slow cooker, transfer it to a large pot on the stove. Bring it to a simmer, then reduce the heat and let it cook for 30-40 minutes, stirring occasionally.

What can I serve with this chili?

This chili is great served with a side of cornbread, tortilla chips, or a simple green salad.

Recipe Tips

  • If you like your chili extra thick, you can add an extra can of tomato paste.
  • If you're short on time, you can skip browning the ground beef and just add it to the slow cooker raw. It will still cook through, but the texture will be slightly different.
  • If you don't have a can of diced tomatoes, you can use a can of crushed tomatoes instead.
  • If you're serving this chili at a party, you can set up a toppings bar with shredded cheese, sour cream, chopped fresh cilantro, and sliced jalapenos.

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