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A bowl of chilli con carne.
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5 from 8 votes

Easy Slow Cooker Chilli Con Carne (No Browning)

Effortless slow cooker chilli con carne: No browning, full flavour! Enjoy this simple, tender Tex-Mex classic with rice for a perfect meal any day of the week.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4
Calories 526kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1 Onion peeled and chopped
  • 2 Garlic Cloves peeled and chopped
  • 1 Red Pepper diced
  • 500 g Minced Beef 5% fat or less
  • 300 g Passata
  • 2 tablespoon Tomato Puree
  • 100 ml Beef Stock made with stock pot or cube
  • 1 teaspoon Sweet Chilli Sauce
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoon Smoked Paprika
  • 1 tablespoon Cumin
  • 2 teaspoon Chilli Flakes
  • 2 teaspoon Oregano
  • 400 g Tin of Kidney Beans drained
  • Salt and Pepper
  • 2 tablespoon Thickening Granules

Instructions

  • Place the onion, garlic, and red pepper in the bottom of the slow cooker basin.
    1 Onion, 2 Garlic Cloves, 1 Red Pepper
  • Mix in the minced beef.
    500 g Minced Beef
  • Add the passata, tomato puree, beef stock, spices, sweet chilli sauce, Worcestershire sauce, kidney beans and salt and pepper. Give everything a good stir.
    300 g Passata, 2 tablespoon Tomato Puree, 100 ml Beef Stock, 1 teaspoon Sweet Chilli Sauce, 1 teaspoon Worcestershire Sauce, 2 tablespoon Smoked Paprika, 1 tablespoon Cumin, 2 teaspoon Chilli Flakes, 2 teaspoon Oregano, 400 g Tin of Kidney Beans, Salt and Pepper
  • Cook on a low heat for 6 hours. Remove the lid for the last hour of cooking to thicken the sauce. Alternatively, use some thickening granules. Garnish with chopped coriander, grated cheddar, and red chilli (for the adults!)
    2 tablespoon Thickening Granules

Notes

Top Tips:
  • Make a double batch and freeze half for another day! You would need to use a 6-litre slow cooker for this, or a 3.5 litre slow cooker to make the original recipe.
  • We've cut out the browning stage in this easy recipe, so use a low-fat beef mince (5% or less).
  • If you're in a hurry, you can cook the chilli on a high setting for 4 hours.
 
Variations:
  • Make the chilli con carne spicier by doubling the amount of chilli flakes.
  • Add more chopped peppers or different vegetables such as courgette, sweetcorn, and mushrooms.
  • Up the protein and add another tin of kidney beans.
  • Experiment with different types of beans, such as kidney, pinto, or black beans, to add variety to your chilli. You could even add a tin of baked beans!
  • Try adding a touch of cinnamon or cocoa powder for a unique flavour twist.
  • Diced cured chorizo sausage will give the chilli an extra smoky flavour.
  • Use turkey mince or pork mince instead of beef mince for a lighter, lower-fat slow cooker chilli.
 
Storage:
Store - Place the cooled chilli con carne in an airtight container and store it in the fridge for 3-4 days.
Reheat - Use a microwave-safe container and reheat in the microwave, or otherwise heat it up in a saucepan on the hob
Freeze - The slow cooker chilli can be frozen for up to 3 months. Defrost in the fridge overnight before reheating in the microwave.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 526kcal | Carbohydrates: 40g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 210mg | Potassium: 1411mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3413IU | Vitamin C: 51mg | Calcium: 121mg | Iron: 9mg
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