Slow cooker chilli con carne
- Esther Clark
Published: March 5, 2020 at 11:18 AM
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Serves 6-8
Easy
Prep: 25 mins
Cook: 6 hrs - 8 hrs
A star rating of 4.5 out of 5.151 ratingsRate
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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
Egg-free
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Esther's tips for making slow cooker chilli con carne:
- I like to use whichever beans I have in the cupboard for this chilli, so feel free to swap the black beans for kidney beans, pinto beans, or even a mixed bean selection if that’s what you have to hand.
- This chilli freezes really well, so I often make a big batch and portion it out for busy weeknights. Simply let it cool completely before freezing, and reheat gently on the hob or in the microwave when you’re ready to eat.
- I love serving this chilli with a bowl of fluffy rice or a handful of crunchy tortilla chips, topped with a generous dollop of soured cream. If you fancy, you could also add sliced avocado or fresh coriander for a bit of colour and freshness.
- For extra richness, I always add a few small squares of dark chocolate towards the end of cooking - it gives the chilli a lovely depth of flavour that brings everything together.
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving (8)
-
kcal342
-
fat20g
-
saturates7g
-
carbs17g
-
sugars7g
low
-
fibre7g
high
-
protein20g
-
salt0.48g
low
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Method
-
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.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
Recipe from Good Food magazine, April 2020
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A star rating of 4.5 out of 5.151 ratings
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