Table of Contents
- Why I Love This Slow Cooker Chili Con Carne
- How to Get the Best Texture and Flavor
- Optional Extras and Easy Shortcuts
- Add Dark Chocolate
- Use a Multicooker
- Troubleshooting Slow Cooker Chili
- My chili is too thin
- My chili is too thick
- The flavor tastes a little flat
- What to Serve with It
- Frequently Asked Questions
- Jump to Recipe
Why I Love This Slow Cooker Chili Con Carne
Slow Cooker Chili Con Carne is the kind of family dinner I make when I want something hearty, rich, and easy to plan around. The slow cooker does most of the work, but browning the ground beef first gives the whole dish a better start. As the beef cooks with onion, garlic, chili powder, paprika, and cumin, the kitchen starts to smell warm, savory, and comforting.
I like this version because it keeps the steps practical. The beef and onion mixture goes into the slow cooker with tomatoes, kidney beans, tomato paste, marjoram, and beef bouillon. Then it cooks slowly until the sauce becomes thick and full of flavor.
I used a multicooker with a sear function, which made the process even easier and saved on washing up. If you have one, it is a useful way to brown the beef before switching to slow cook mode.
The red bell peppers go in near the end, which keeps them tender without becoming too soft. I also like stirring in one small square of dark chocolate about 30 minutes before serving. It melts into the sauce and gives the chili a deeper, richer flavor without making it taste sweet.
How to Get the Best Texture and Flavor
Browning the ground beef is worth the extra few minutes. It gives the meat a better texture and creates more savory flavor than adding it to the slow cooker raw. Break it up well as it cooks so you end up with an even, meaty chili rather than large clumps.
I also cook the onion before adding the garlic and spices. Once the onion has softened, the chili powder, paprika, and cumin only need a short time in the hot pan to become fragrant. This helps bring out their flavor before the slow cooking begins.
The red bell peppers go in toward the end for a reason. Slow cookers are great at tenderizing ingredients, but six hours of cooking can leave peppers very soft. Adding them for the final 30 minutes keeps some of their color and texture.
Finally, drain and rinse the kidney beans before adding them. This removes the thick canning liquid and lets the tomatoes, beef, and spices form the base of the sauce instead.
Optional Extras and Easy Shortcuts
Add Dark Chocolate
For an extra layer of richness, stir in one small square of dark chocolate about 30 minutes before the end of cooking. It melts into the sauce and deepens the flavor without making the chili taste sweet.
Use a Multicooker
If your multicooker has a sear setting, brown the ground beef and onion directly in the pot before switching to slow-cook mode. It saves time, builds plenty of flavor, and means fewer dishes to wash.
Troubleshooting Slow Cooker Chili
My chili is too thin
Leave the lid slightly ajar for the final 20-30 minutes of cooking to let some of the excess liquid evaporate. Give the chili a good stir before serving, as it will also thicken slightly as it cools.
My chili is too thick
Stir in a small splash of hot water or beef broth until the sauce reaches the consistency you like. Add a little at a time so you do not thin it too much.
The flavor tastes a little flat
Taste the chili before serving and adjust the salt and black pepper if needed. A small amount of extra seasoning can make a big difference after several hours of slow cooking.
What to Serve with It
Serve this chili warm with cooked long-grain rice, garlic bread, and a spoonful of sour cream. The rice turns it into a hearty meal, while the sour cream adds a cool, creamy contrast to the rich chili. You can also serve it with tortilla chips, warm tortillas, baked potatoes, or cornbread. For extra toppings, try shredded cheese, sliced avocado, chopped green onions, or fresh cilantro. A simple green salad also works well if you want something fresh alongside it.
Frequently Asked Questions
Can I make slow cooker chili con carne ahead of time?
Yes. Chili con carne is a great make-ahead meal because the flavors continue to develop as it sits. Store it in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
Can I freeze slow cooker chili con carne?
Yes. Let the chili cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating thoroughly.
Can I cook chili con carne on HIGH instead of LOW?
Yes. Cook the chili on HIGH for 3-4 hours or on LOW for 6-8 hours. LOW is ideal when you want to leave it cooking for most of the day, while HIGH works well when you need dinner sooner.
Can I make slow cooker chili con carne without dark chocolate?
Absolutely. The dark chocolate is completely optional. It adds a little extra depth and richness to the sauce, but the chili will still have plenty of flavor without it.
Can I use different beans in slow cooker chili con carne?
Yes. Kidney beans are the classic choice in this recipe, but you can substitute another canned bean such as black beans or pinto beans. Drain and rinse them before adding them to the slow cooker.
Slow Cooker Chili Con Carne
Equipment
- Slow cooker (or multi-cooker)
- Can opener
- Colander (or sieve)
Ingredients
- 1 large onion
- 2 red bell peppers
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon chili powder a heaped teaspoon
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 â…” lb lean ground beef lean minced beef
- 1 beef bouillon cube beef stock cube
- 28 ounces canned diced tomatoes
- ½ teaspoon dried marjoram
- 1 teaspoon granulated sugar
- pinch salt
- pinch black pepper
- 2 tablespoons tomato paste tomato puree
- 28 ounces canned red kidney beans 2 (15-ounce) cans of red kidney beans, drained and rinsed
- 1 square 70% dark chocolate optional
- 1 cup cooked long-grain rice for serving
- 1 tablespoon sour cream for serving
Instructions
- Dice the onion, slice the red bell peppers, and mince the garlic. Set the peppers aside, as they will be added toward the end of cooking.1 large onion, 2 red bell peppers, 2 garlic cloves
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 4 to 5 minutes, breaking it up with a spoon or spatula, until browned with no pink spots.1 tablespoon olive oil, 1 â…” lb lean ground beef
- Add the onion to the skillet and cook for another 4 to 5 minutes, stirring often, until it starts to soften.
- Stir in the garlic, chili powder, paprika, and ground cumin. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin
- Transfer the beef and onion mixture to the slow cooker.
- Crumble the beef bouillon cube into 1 ¼ cups hot water and stir until dissolved. Pour it into the slow cooker.1 beef bouillon cube
- Add the canned diced tomatoes, dried marjoram, granulated sugar, tomato paste, salt, and black pepper.28 ounces canned diced tomatoes, ½ teaspoon dried marjoram, 1 teaspoon granulated sugar, pinch salt, pinch black pepper, 2 tablespoons tomato paste
- Drain and rinse the kidney beans, then add them to the slow cooker.28 ounces canned red kidney beans
- Stir everything together until well combined.
- Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
- Add the sliced red bell peppers about 30 minutes before the dish is finished cooking. If using the dark chocolate, add it at the same time. Stir everything through the chili, cover, and continue cooking until the peppers are tender.1 square 70% dark chocolate
- Stir well, taste, and adjust the seasoning if needed.
- Serve warm with cooked long-grain rice and sour cream.1 cup cooked long-grain rice, 1 tablespoon sour cream
Notes
-
- For the best texture: Brown the ground beef before slow cooking rather than adding it raw.
- Keep the peppers slightly firm: Add the red bell peppers about 30 minutes before the end of cooking.
- Drain the beans well: Drain and rinse the kidney beans before adding them to the slow cooker.
- Dark chocolate is optional: One small square adds richness and depth without making the chili taste sweet.
Nutrition
This Slow Cooker Chili Con Carne is one of those dependable dinners that works just as well for a busy weeknight as it does for feeding a crowd. Browning the beef first and adding the peppers near the end makes a noticeable difference to the finished texture, while the optional dark chocolate is a simple way to add a little extra depth.
Serve it with our Cilantro Lime Rice and your favorite toppings, or set everything out at the table and let everyone build their own bowl. If you make this recipe, I'd love to know how it turned out and whether you cooked yours on LOW or HIGH.
