SLOW COOKER Chilli Con Carne

About This Project


Serves approx. 8
*For a quick and easy recipe substitute the cloves, paprika, oregano and chilli paste with a packet of chilli con carne powder mix.

  • 1 tbsp olive oil
  • 500g low fat beef mince
  • 1 onion finely. chopped
  • 1 celery stick. finely chopped
  • 1 large red bell pepper, thickly sliced
  • 2 garlic cloves, finely grated
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 2-3 tbsp chipotle chilli paste or 1-2 tsp chilli powder
  • 3 tbsp tomato purée
  • 400g can chopped tomatoes
  • 400ml beef stock
  • 2 tin kidney beans, drained and washed
  • 1 tbsp dark coco powder


Cooked rice to serve (65g brown or 55g white basmati).

Set the slow cooker to low. Heat ½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.

Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
Stir in the oregano, chilli paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8hrs.

Stir in the beans and coco power during the final 30 mins of cooking. *If using chilli con carne powder mix this is a good time to add it. Gradually adding and tasting until you get the flavour and consistency you like.

Serve with a bowl of rice and a dollop of soured cream (optional).