Chilli Con Carne Nachos


August 30, 2019

Chilli Con Carne Nachos 4 0 5 1

A quick and easy family winner!

  • Prep: 15 mins
  • Cook: 7 hrs 5 mins
  • 15 mins

    7 hrs 5 mins

    7 hrs 20 mins

  • Yields: 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


Sour cream


1Heat oil in a frying pan and saute onion and garlic until soft.

2Transfer to slow-cooker.

3Stir in mince, salt and pepper, oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.

4Cook, covered, on low for 6 hours. Then remove lid and put on high for 1-1.5 hours until mixture thickens.

5To serve, melt tasty cheese on corn chips under the griller. Once golden brown, layer on top chilli con carne, guacamole and sour cream.


1Chilli 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!


Submitted by Jo-Anne Brown.


2 Reviews


January 21, 2021

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

Kathy Flatman

November 17, 2019

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.

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