Slow Cooker Chilli Con Carne

Mexican-American chilli that does the work overnight.

Why you should cook this

Mexican-American chilli that does the work overnight. A kilo of beef mince browned in a hot pan first (do not skip this, the maillard is what separates real chilli from grey-meat soup), then everything goes into the slow cooker on low for eight hours. Two tins of kidney beans, one tin of black beans, two tins of tomatoes, smoked paprika, cumin, oregano, dried chilli, a teaspoon of unsweetened cocoa powder for the savoury back-note, beef stock, tomato paste, salt.

The cocoa is the secret. One teaspoon of dark unsweetened cocoa in a kilo of beef mince adds the structural depth that supermarket chilli powders never quite manage. You will not taste chocolate. You will taste “this is the best chilli I have had at home.” Brown the mince in batches with the spices in the pan to bloom them. Slow cooker on low, eight hours minimum. Better the next day. Top with sour cream, grated cheese, sliced jalapeno from a jar, fresh coriander, a fat wedge of lime.

What to drink with it

A cold Mexican lager, a Michelada (our recipe), or a robust shiraz.

Notes from the kitchen

Brown the mince first. Yes the slow cooker can do everything, but browning gives you the maillard layer that defines real chilli.

The recipe

Slow Cooker Chilli Con Carne

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 serves

Course: Main Course

Cuisine: American, Mexican

Ingredients Method

Ingredients

  

1x2x3x?

• 1 kg beef mince (20% fat)
• 2 tbsp olive oil
• 2 brown onions, diced
• 1 red capsicum, diced
• 5 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp ground coriander
• 1-2 tsp chili powder
• 1 tsp unsweetened cocoa powder
• 2 x 400g tins diced tomatoes
• 2 x 400g tins kidney beans, drained
• 1 x 400g tin black beans, drained
• 300 mL beef stock
• 2 tbsp tomato paste

Method

 

1. Heat oil in a large pan. Brown beef in batches, breaking up with a spoon. Tip into slow cooker.
2. Same pan, cook onions and capsicum 8 min. Add garlic and all spices, stir 60 sec. Tip into cooker.
3. Add tomatoes, beans, stock, tomato paste to cooker. Stir well.
4. Cover. Cook low 8 hours (or high 4 hours).
5. Taste. Adjust salt and chili powder. Serve with grated cheese, sour cream, sliced jalapeno, coriander, lime.

Tried this recipe?Let us know how it was!

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