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 mins
Cook Time 7 hrs 5 mins
Total Time 7 hrs 20 mins
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!
Tried this recipe?Let us know how it was!

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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