Short Description

I make this slow cooker chilli con carne by Deborah Rainford because it’s a comforting, from-scratch version that’s simple to prep and endlessly satisfying. Loaded with hearty mince, tomato-rich sauce, beans, and warm spices, it develops deeper flavor the next day—making it perfect for leftovers or feeding a crowd.

The BEST Easy Slow Cooker Chilli Con Carne

Why You’ll Love This Recipe

I love that it’s hands-off: once I’ve prepped and tossed everything in the slow cooker, I can walk away for several hours. The flavors deepen beautifully, and I don’t have to check or stir it often. It’s budget-friendly yet flexible—great for batch cooking or freezing. Plus, I can easily control the spiciness, add extra veggies, or switch meats or beans to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 kg (about 2 lb) lean mince (beef, turkey, or chicken)
1 medium onion, diced
2–3 celery stalks, diced (optional carrots or bell peppers)
3 garlic cloves, minced
1 tin (400 g / 14 oz) chopped tomatoes
1 tin (400 g / 14 oz) beans (kidney, black, borlotti), rinsed and drained
2 tbsp tomato paste
1 cup beef (or vegetable/chicken) stock
2 tbsp chilli powder (adjust to taste)
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp unsweetened cocoa powder (or a square of 70% dark chocolate, or a pinch of cinnamon)
Salt and pepper to taste
1 tbsp oil for browning

Directions

Heat oil in a nonstick frying pan over medium heat. Brown the mince until no longer pink, breaking it up as it cooks.
Add onions, celery (and any other veggies), and minced garlic. Sauté ~5 minutes until onions are translucent and fragrant.
Transfer the mixture to the slow cooker.
Stir in chopped tomatoes, beans, tomato paste, stock, chilli powder, cumin, smoked paprika, and cocoa powder.
Set slow cooker to low and cook for 7–8 hours, or until the chilli is thick and flavors are melded.
Season with salt and pepper toward the end; adjust spiciness or richness with extra chilli powder or dark chocolate if needed.

Servings and timing

This recipe serves about 6–8 people.
Total time: Prep ~15 min, Cooking 7–8 hrs on low in a slow cooker.

Variations

Lower fat: Use turkey or chicken mince instead of beef.
Vegetarian: Skip meat entirely; add extra beans or a plant-based mince, plus diced bell peppers.
Extra veggies: Stir in diced carrots, sweet corn, bell peppers for color and nutrition.
Spice level: For a hotter chilli, add more chilli powder or red pepper flakes.
Richness: Include a square of 70% dark chocolate instead of cocoa powder for a deeper, rounded flavor.

Storage / Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. This chilli freezes well—up to 3 months in freezer-safe containers. To reheat, I thaw overnight in the fridge (if frozen) and warm on the stovetop over medium heat, adding a splash of water or stock if it’s too thick. Alternatively, microwave in a lidded bowl on medium power, stirring halfway through.

FAQs

What if I don’t have a slow cooker?

I can make this on the stovetop: brown the meat and veggies, then simmer in a heavy pot over low heat, covered, for about 1–1½ hours, stirring occasionally until thickened.

Can I use dried beans instead of canned?

Yes—you’ll need about 1½ cups (dry) beans, soaked overnight and pre-cooked until tender before adding to the chilli. This helps control texture and avoids overcooking.

How do I adjust seasoning during cooking?

I season gradually—taste halfway through cooking and again near the end. If it needs more depth, I add more chilli powder, cocoa powder, or a touch of salt; for sweetness, a pinch of sugar or extra chocolate.

Can I make this ahead for a party?

Absolutely. I make it a day before and reheat slowly before serving. The flavors are even better the next day.

What can I serve it with?

I like it over rice or nachos, with crusty bread, or topped with sour cream, grated cheese, avocado, or fresh cilantro for garnishes.

Conclusion

I hope this easy slow cooker chilli con carne gives you a flavorful and fuss-free meal that’s perfect for weeknights, gatherings, or meal prep. Its flexibility means I can always tweak it to suit tastes or dietary needs, and the leftovers are delicious poured over rice or baked into nachos. It’s a staple in my home, and I hope it becomes one in yours too. Enjoy!