No fuss, chunky, meaty, and the most flavourful Slow Cooker Chilli Con Carne to serve with rice, tortilla chips or over your hotdog!
Easy, hearty and absolutely delicious
We’ve been getting tons of rain here in Sydney, and winter is just around the corner! Sadly, we must bid farewell to our summer wardrobe and welcome thick, warm clothes.
Winter has its advantages though! I love snuggling under heavy blankets with my 4-year-old son, Kai, and tickling him. His happy squeals of laughter fill my heart with so much joy. But… oh boy, does that change when he’s overtired! We have to brace ourselves for the drama. ‘I’M STAYING AWAKE! I AM NOT TIRED!’ he screams defiantly while rubbing his tired eyes. Dude, do you know how jealous I am? Wish I could sleep whenever I want and have someone cater to me 24/7.
Another thing I adore about winter is indulging in comforting, delicious food. Time to bring out the slow cookers! It’s too easy, just brown the meat, throw everything and wait for the magic to happen! I’d love for you to meet my family favourite, Slow Cooker Chilli Con Carne, with shredded beef.
This Chilli Corn Carne uses chuck steak, so it’s chunky, hearty and, in my opinion, so much better than using ground beef. This would go so damn amazing over hot dogs! 😍 A very affordable recipe that would satisfy the family.
I cooked my Chilli in my rice cooker using the slow cooker version, and this took 3 hours for tender stringy beef. You could use a traditional slow cooker and cook it on low for 8 hours overnight and wake up to the most delicious and warming chilli for a winter breakfast! Yes, our family would totally have this for breakfast!
Slow Cooker Chilli Con Carne with Shredded Beef
Which cut of beef is ideal for Slow Cooker Chilli Con Carne?
The best kind of cut of beef to use for Chilli Con Carne is typically a tough cut that benefits from slow cooking. This includes cuts like chuck roast, brisket, or stewing / casserole beef. These cuts have more connective tissue, which breaks down during cooking, resulting in a tender and flavourful chilli.
How to prepare Slow Cooker Chilli Con Carne without using a slow cooker
You still can make this recipe if you don’t own a traditional slow cooker. I cooked mine using the slow cooker option on my Panasonic rice cooker and it turned out perfectly in just 3 hours.
Another option is cooking the Chilli over a stove-top in a Dutch oven, but you will need more beef stock (1 cup instead of 3/4 cup). Cook covered over low heat for around 2 to 2.5 hours, stirring occasionally, until the beef is tender enough to shred.
What is the purpose of cocoa powder in Chilli Con Carne?
Although it may seem odd, adding a small portion of dark chocolate or cocoa powder enhances the flavour of the Chill Con Carne. Many recipes call for a square of dark chocolate, but it’s not always available in my pantry. Instead of buying a chocolate bar, I used unsweetened cocoa powder. If you don’t have any of these in the pantry, just leave it out.
What goes well with Chilli Con Carne?
Slow Cooker Chilli Con Carne pairs well with rice, cornbread, tortilla chips, or even a side of refried beans. This recipe results in chunky and meaty chilli, so it’ll also go wonderfully on bread or over a hot dog, yum!
More comforting recipes to try:
Ingredients for Slow Cooker Chilli Con Carne
Chuck steak or beef is a cut of that comes from the shoulder area of the cow. It’s a great cut for slow cooking as its rich in flavour and tenderness when cooked properly. Boneless beef shoulder, brisket, short rib, or casserole beef would also work, but chuck steak is the best for flavour, marbling and easy shredding.
Unsweetened cocoa powder – Adding unsweetened cocoa powder to chilli con carne enhances the flavour profile by providing a deep, complex, and slightly bitter taste. If there’s no cocoa available in your pantry, just leave it out.
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How to make Slow Cooker Chilli Con Carne
Step-by-step guide with photos
Season the beef all over with salt and pepper, then cut into large chunks. Heat oil in a large frying pan over high heat and brown the beef for 2 to 3 minutes per side. Transfer the beef onto a plate and set aside.
Remove any excess oil from the frying pan, leaving around 1 tbsp. Heat oil over medium-high heat, then add in the garlic, onions and capsicum. Saute for 2 to 3 minutes, stirring regularly so the vegetables don’t burn.
Place the beef and its juices, sauteed garlic, onion and capsicum into the slow cooker along with the remaining ingredients. It may appear there’s not enough liquid, but don’t worry. The slow cooking process will break down the ingredients and generate more liquid, transforming it into a tasty sauce.
Give the ingredients a quick stir, then cook for 8 hours on low in a slow cooker or until the beef falls apart. I used a rice cooker with a slow cooker function which took only 3 hours (check and stir every hour). The beef should become tender so that you can effortlessly shred it in the slow cooker.
Shred the beef using two wooden spoons, then have a taste of the Chilli and more salt and pepper to your liking if needed before serving.
How to store Chilli Con Carne
Leftovers – Allow the Chilli Con Carne to cool completely at room temperature, then transfer it into a sealed container and store in the fridge for up to 4 days. When frozen, it’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Slow Cooker Chilli Con Carne with Shredded Beef
Video
Ingredients
- 1.2kg / 2.7lb chuck beef, cut into large chunks (NOTE 1)
- salt and pepper to season
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium brown or yellow onion, diced
- 1 large red capsicum or bell pepper, diced
- 400g / 14oz tin red kidney beans or black beans, rinsed and drained
- 400g / 14oz tin crushed tomatoes
- 2 tbsp tomato paste
- ⅔ cup (160ml / 5.4floz) salt reduced beef stock or broth
- 2 tbsp ground cumin seeds
- 1 tsp unsweetened cocoa powder (NOTE 2)
- 1 beef stock cube
- 1 tsp smoked paprika, or any kind of paprika
- 1 tsp cayenne pepper (or adjust to taste)
Instructions
- Season the beef all over with salt and pepper, then cut into large chunks. Heat oil in a large frying pan over high heat and brown the beef for 2 to 3 minutes per side. Transfer the beef onto a plate and set aside.
- Remove any excess oil from the frying pan, leaving around 1 tbsp. Heat oil over medium-high heat, then add in the garlic, onions and capsicum. Saute for 2 to 3 minutes, stirring regularly so the vegetables don't burn.
- Place the beef and its juices, sauteed garlic, onion and capsicum into the slow cooker along with the remaining ingredients. It may appear there's not enough liquid, but don't worry. The slow cooking process will break down the ingredients and generate more liquid, transforming it into a tasty sauce.
- Give the ingredients a quick stir, then cook for 8 hours on low in a slow cooker or until the beef falls apart. I used a rice cooker with a slow cooker function which took only 3 hours (check and stir every hour). The beef should become tender so that you can effortlessly shred it in the slow cooker. Shred the beef using two wooden spoons, then have a taste of the Chilli and more salt and pepper to your liking if needed before serving.
