Chilli Con Carne Nachos

Submitted by Jo-Anne Brown.

Chilli Con Carne Nachos

A quick and easy family winner!
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Serving: 6
Prep Time 15 minutes
Cook Time 7 hours 5 minutes
Total Time 7 hours 20 minutes
Servings 6 generous servings


  • 1 tbsp olive oil
  • 1 large onion (finely diced)
  • 3 cloves garlic (crushed)
  • 1 kg beef mince
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried chilli flakes
  • 1 cup beef stock (liquid)
  • 1/3 cup tomato paste
  • 800 g canned kidney beans (drained and rinsed)
  • 800 g crushed tomatoes
  • Salt and pepper to taste

Extras To Serve

  • Corn chips
  • Grated tasty cheese
  • Guacamole
  • Sour cream


  • Heat oil in a frying pan and saute onion and garlic until soft.
  • Transfer to slow-cooker.
  • Stir in mince, salt and pepper, oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
  • Cook, covered, on low for 6 hours. Then remove lid and put on high for 1-1.5 hours until mixture thickens.
  • To serve, melt tasty cheese on corn chips under the griller. Once golden brown, layer on top chilli con carne, guacamole and sour cream.


  • Chilli con carne is able to be served anytime after after cooking on low for 6 hrs if you prefer a thinner sauce. My family likes it thicker so the extra 1-1.5 hours on high with the lid off does the trick!

2 thoughts on “Chilli Con Carne Nachos”

  1. Cooked this today. Yummo. Partner reckons so much better than stove top. Found it very mild even though i added 3 extra small fresh chillies. Will add more chilli next time as we both like it hot. ?Nice recipie, will add to rotation.

  2. The family enjoyed this one but asked next time that i left the kidney beans out ? was so good that its going into our meal rotation

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