Slow Cooker Chilli Con Carne

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April 14, 2017

Slow Cooker Chilli Con Carne 5 0 5 7

Mixture can be doubled to make enough for large families or to make a couple of different meals.

  • Prep: 10 mins
  • Cook: 8 hrs
  • 10 mins

    8 hrs

    8 hrs 10 mins

  • Yields: 4+ servings


2 tbsp Olive Oil

2 onions

6 cloves garlic or 6 tsp minced garlic

2 celery sticks chopped

1kg beef mince

1-2 tsp chilli powder depending on personal preference ( I use 1)

Small pinch cayenne pepper

2 tbsp oregano

2 cans chopped tomatoes

4 tbsp tomato paste

2 tsp brown sugar

2 tbsp red wine vinegar

½ cup water

Salt and pepper

2 cans red kidney beans


1I brown my mince, you don’t have to, it’s personal preference


11. Heat oil in pan, add onion, garlic and celery. Stir over heat for 5 minutes or until softened.

22. Add the beef mince, cook for 5 minutes until brown.

33. Add chilli, cayenne and oregano, stir well.

44. Mix in the tomatoes, tomato paste, water, sugar, vinegar, salt and pepper and kidney beans.

55. Transfer to Slow Cooker and simmer on Low for at least 2 hours or HIGH for at least one hour or more. Times depend on your Slow Cooker and may vary so keep an eye on it for your fist time and adjust as required.


11. If you don’t want to brown the meat first, just mix all the ingredients into a bowl or use the slow cooker bowl and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Times depend on your Slow Cooker and may vary so keep an eye on it for your fist time and adjust as required. Maybe get a wooden spoon to get the lumps out of the meat and stir every hour, unless you like the lumps then leave as is.


1Serve on Jacket potatoes, with grated cheese and sour cream.

2Or over rice.

3Or on corn chips with grated cheese and sour cream.

4Or layer in slow cooker as a lasagna with sour cream and grated cheese mixed together used as the cheese type sauce and use dry lasagna sheets.

5So many options.

6Mixture can be doubled to make enough for large families or to make a couple of different meals.

Submitted by Melissa McClelland


11 Reviews

Jo Lowery

September 8, 2020

Absolutely divine 😋😋, this was amazing, i only changed the amount of chilli from 2 tsp to 2 tbls as we love spice, it was so good and will definitely have it again


September 3, 2020

Great recipe. I added 2 grated carrots and a tin of lentils. It was enough for hubby, toddler and I for dinner, plus enough for 6 more dinners for the 3 of us. We had it with rice and a diced salad of tomato, cucumber and capsicum with lemon juice, salt, pepper and olive oil. And a dollop of sour cream. Yum! I did find that it needed a decent amount of salt though but maybe because there was so much of it!


February 25, 2020

This is my go to for chilli con carne, makes enough to freeze 2 extra servings. You can make wraps, tacos, Nachos even on baked spuds.

Britt Jacobson-Mills

May 22, 2019

This was yummy! Great in wraps with Salad for the kids. I ate mine with rice and salad. Recipe changes: I only put 1 tsp of chilli powder cos I’m not a fan of too hot, but I added a tsp of Cumin pwd instead . I also used only one tin of 4 bean mix, as that was all I had on the cupboard. Would definitely add a second tin of red beans next time to bulk it up. I did however add in some chopped carrots as an alternative. Will be making this one again 🙂

Michelle Ault

February 23, 2019

Love all the different meal ideas you have given with this recipe, thanks


September 22, 2018


Colleen Marslen

June 7, 2018

So so tasty, makes a massive amount which is always good!

Katie Clarke

April 29, 2018

It was yummy….but rather large quantities! Yes, I added an extra tin of tomatoes and kidney beans, but reckon that I have at least 10+ portions…
It’s a good job we like chilli!!

Carol McCormick

April 17, 2018

Absolutely delicious!

Kirsty Burton

May 9, 2017

Can this be done without the red wine vinegar ?


April 21, 2017

Lovely. . I added some vegies and additional spices

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