Slow Cooker Beef Chilli Con Carne Recipe

Slow cooker chunky beef chilli con carne with brown rice garnished with lime, coriander and jalapeno.

Slow Cooker Beef Chilli Con Carne Recipe

We all have a beef chilli recipe, right? Well, this is mine, a wonderfully rich and deeply flavoured slow cooker chilli con carne that is super easy to cook but has big, bold and complex flavours and plenty of punch in the spice department!

Course Main Course

Cuisine Tex Mex

Keyword Chilli con Carne, Chilli Con Carne with Beans, Crockpot Chilli Con Carne, slow cooker chilli con carne

Prep Time 15

Cook Time 6 3

Total Time 6 18

Servings Servings

Calories 699kcal

Author Brian Jones

Ingredients

650 g Stewing Beef 22oz
2 Large Onion 450g total
1 Green Pepper
2 Mild Red Chilli Peppers
6 Garlic Cloves
50 g Polenta 4 tablespoon (or cornmeal)
½ tablespoon Unsweetened Cocoa Powder
1 teaspoon Ground Cumin
1 tablespoon Ground Oregano
1 tablespoon Dark Brown Sugar
1 teaspoon Ancho Chilli Flakes
½ teaspoon Chipotle Chilli Flakes
1 tablespoon Chipotle Chilli Paste
3 tablespoon Worcestershire Sauce
500 ml Beef Stock 2 Cups
2 tablespoon Cooking Oil (you may need an extra tablespoon to sear the beef)
1-1½ teaspoon Salt
400 g Tin of Kidney Beans 14oz

Instructions

If the beef is not diced, cut it into a 25mm (1") dice.
Cut the onions in half, peel them and then cut them into 15mm (½") dice.
Remove the stalk and stem from the green pepper and cut it into a 15mm (½") dice.
Cut the red chilli peppers into rounds 2-3mm (⅛") thick.
Peel and cut the garlic into a medium dice.
Heat a 28cm or 11" frying pan or skillet (not nonstick if possible) over a high heat.
Add half of the cooking oil to the pan when it is hot and then sear the beef in two batches until it is nicely coloured on all sides, then transfer it to the slow cooker.
Return the pan to a medium heat, add the remaining oil, green peppers and onions and cook for 5-6 minutes, stirring regularly until the onions begin to soften. Scrape the pan as you go to remove the cooking residue from the beef.
Add the garlic and sliced red chilli peppers, then cook for another minute.
Add the Worcestershire sauce and stir to get the final bits of residue from the base of the pan, and then add this mix to the slow cooker.
Throw in the polenta, cocoa powder, cumin, oregano, brown sugar, both types of chilli flakes and chipotle chilli flakes and give everything a stir.
Pour the beef stock into the slow cooker, give everything another stir, have a taste and add salt if required, then add a lid and cook on low for 5½ hours.
After 5½ hours drain the kidney beans, do not bother to wash them, and add them to the slow cooker, then cook for another 30 minutes before serving.

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