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Slow cooker chilli con carne served on two plates

Slow cooker chilli con carne

A star rating of 4.4 out of 5.54 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6-8

Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights 

  • Freezable
Nutrition: Per serving (8)


  • 3 tbsp olive oil
  • 500g beef mince
  • 1 onion , finely chopped
  • 1 celery stick , finely chopped
  • 1 large red pepper , thickly sliced
  • 2 garlic cloves , finely grated
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 2-3 tbsp chipotle chilli paste
  • 3 tbsp tomato purée
  • 400g can chopped tomatoes
  • 400ml beef stock
  • 2 x 400g can black beans , drained
  • 4 small squares dark chocolate
  • tortilla chips or cooked rice and soured cream, to serve


  • STEP 1

    Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.

  • STEP 2

    Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.

  • STEP 3

    Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.

  • STEP 4

    Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

Goes well with

Recipe from Good Food magazine, April 2020


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A star rating of 4.4 out of 5.54 ratings

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