Slow Cooker Chili Con Carne
Slow cooker chili con carne is rich, hearty, and easy to make with beef, beans, peppers, and bold spices for family dinners.
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 ⅔ 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 ⅔ 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
Tips and Tricks
-
- 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
Calories: 318kcalCarbohydrates: 32gProtein: 28gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 60mgSodium: 533mgPotassium: 974mgFiber: 8gSugar: 9gVitamin A: 1569IUVitamin C: 66mgCalcium: 88mgIron: 5mg
Tried this recipe?Let us know how it was!
