Easy slow cooker chilli con carne recipe

Name: Easy slow cooker chilli con carne recipe
Prep time: 15 min
Cook time: 5 h 25 min
Total time: 5 h 40 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 450 g minced beef; 1 large onion, finely chopped; 1/2 -1tsp hot chilli powder; 1/2 -1 tsp ground cumin; 3 tbsp. tomato purée; 150 mL hot beef stock; 400 g tin chopped tomatoes with garlic (see tip); 25 g dark chocolate, broken into pieces; 400 g tin red kidney beans, drained and rinsed; 40 g fresh coriander, chopped; guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeno chillies, to serve

This slow cooker Mexican-style chilli con carne recipe is perfect for feeding large groups. Don't forget the tortilla chips and guacamole!

By The Good Housekeeping Cookery TeamUpdated: 30 April 2025

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preview for Slow cooker chilli con carne

If you're after a truly comforting and irresistibly slow-cooked recipe, our easy chilli con carne is the ultimate crowd-pleaser.

You can certainly cook this on the stovetop, but making it in a slow-cooker takes its simplicity (and convenience) to a whole new level.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

5 hrs 25 mins

Total Time:

5 hrs 40 mins

Cal/Serv:

408

Ingredients

2 Tbsp.
olive oil
450 g
minced beef
1
large onion, finely chopped
1/2
-1tsp hot chilli powder
1/2
-1 tsp ground cumin
3 Tbsp.
tomato purée
150 ml
hot beef stock
400 g
tin chopped tomatoes with garlic (see tip)
25 g
dark chocolate, broken into pieces
400 g
tin red kidney beans, drained and rinsed
40 g
fresh coriander, chopped
guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeno chillies, to serve

Directions

1. Step 1
  Heat 1tbsp of the oil in a large pan and fry the beef for 10min or until well browned, stirring to break up any lumps. Remove from the pan with a slotted spoon and transfer to the slow cooker (don't turn the cooker on at this point).
2. Step 2
  Add the remaining oil to the pan, then gently fry the onion for 10min, or until softened.
3. Step 3
  Add the spices and fry for 1min, then add the tomato purée, hot stock and the tomatoes. Bring to the boil, then carefully stir the mixture into the mince in the slow cooker. Cover and cook on Low for 4-5hr.
4. Step 4
  Stir in the chocolate, kidney beans and coriander and season with salt and ground black pepper, then turn off the cooker and leave to stand for 10min.
5. Step 5
  Serve with guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled chillies.

Why is making chilli in a slow cooker better?

The best chilli con carnes take their time to bubble away on a low heat, so a slow cooker is perfect for letting all those savoury flavours mix, mingle and develop. The low temperature keeps the meat really tender, too. Plus, you don’t have to worry about stirring it as you would on the hob, leaving you to get on with something else. Win, win!

Why do I have to fry all the ingredients first?

Technically you can put all the raw ingredients into a slow cooker, but you won’t end up with a truly flavoursome chilli at the end. Taking the time to fry everything and make it golden means you’ve caramelised them, which in turn adds tonnes of flavour to the chilli.

Why is my chilli con carne bland?

Chilli (and other tomato-based things like bolognese) need plenty of seasoning to bring out all the flavours out and let them sing. Be generous, and don’t skimp on the coriander at the end either.

Why is adding chocolate to chilli a good idea?

Chocolate is used in Mexico in savoury molé and adds a rich, slightly sweet note to the finished dish, as well as making the texture of the sauce super-silky. You can leave it out if you prefer, but we think it really enhances the chilli.

I like my chilli spicy – how can I make it hotter?

You can use a fresh red chilli to add some more heat. For most palates, adding it at the end of cooking is sufficient, but if you love things extra hot, put it in with the tomatoes before you leave it to slow cook (you can add the seeds too, if you’re a proper chilli head). The heat of the chilli will intensify during the cooking time.

What’s the best way to freeze the chilli?

We’d recommend cooling it after the cooking stage in step 3, then freezing before all the finishing touches are added, as the beans and herbs don't fare well in the freezer. Tip into a large container. Defrost in the fridge a day ahead of serving, then when you’re ready, heat in a pan until just beginning to bubble and complete the recipe to serve.

This perfect slow cooker chilli is so versatile – serve it with rice, use it to fill tacos or burritos, layer it up with tortillas, sour cream and cheese in a roasting tin to make a Mexican lasagne, or top it with a layer of cheesy mash and jalapeno chillis to make a Chilli Con Carne cottage pie.