Slow Cooker Chili Con Carne

If you’re a fan of Mexican food, you’ll love this slow cooker chili con carne.

It’s loaded with ground beef, kidney beans, tomatoes, red peppers, and plenty of spices, then left to cook slowly until the sauce is thick and rich.

I usually serve it over white rice with a squeeze of fresh lime and some cilantro on top.

It’s also a great recipe to make when I know we’ll have a busy afternoon because I can get everything into the slow cooker earlier in the day and dinner is ready when we get home.

Crockpot Chili Con Carne

Prep time: 15 minutes
Cook time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs (700 g) ground beef
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 cup (240 ml) beef broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper, optional
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp brown sugar
• 1 tbsp Worcestershire sauce
• Fresh cilantro or parsley, for serving
• Lime wedges, for serving
• Cooked white rice, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned.
2. Add the onion and garlic and cook for another 2–3 minutes. Drain any excess fat.
3. Transfer the beef mixture to the slow cooker. Add the red bell pepper, tomato paste, diced tomatoes, crushed tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, brown sugar, and Worcestershire sauce.
4. Stir everything together, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
5. If the chili is thinner than you like, remove the lid for the last 20–30 minutes and let it thicken.
6. Taste and adjust the salt or chili powder if needed.
7. Spoon the chili over cooked white rice and finish with fresh cilantro or parsley and a squeeze of lime.

Recipe Notes

Brown the beef before adding it to the slow cooker for better flavor and texture.

You can use ground turkey instead of ground beef for a lighter version.

For a milder chili, leave out the cayenne pepper or reduce the chili powder.

If you prefer a thicker chili, cook it uncovered for the last 20–30 minutes.

The chili will thicken as it cools, so don’t worry if it looks slightly thin when you first remove the lid.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Chili con carne also freezes well for up to 3 months.

FAQ

Do I have to brown the ground beef first?
I recommend it. Browning the beef gives the chili better flavor and keeps the meat from clumping together in the slow cooker.

Can I put raw ground beef in the slow cooker?
You can, but the texture won’t be as good and you may end up with more grease in the chili.

Can I make this chili without kidney beans?
Yes. You can leave them out or replace them with black beans, pinto beans, or another bean you like.

How can I make slow cooker chili con carne thicker?
Remove the lid and cook on HIGH for another 20–30 minutes. You can also mash a small amount of the beans into the sauce.

Is this chili very spicy?
As written, it has some heat but isn’t extremely spicy. Leave out the cayenne for a milder version or add more if you like your chili hot.

What should I serve with chili con carne?
I usually serve it over white rice with lime and fresh herbs. Cornbread, tortilla chips, baked potatoes, or crusty bread also work well.

Can I make it ahead of time?
Yes. Chili actually tastes great the next day after the flavors have had more time to develop. Keep it refrigerated and reheat it on the stove or in the microwave.

Can I freeze slow cooker chili con carne?
Yes. Let it cool completely, transfer it to freezer-safe containers, and freeze for up to 3 months.