This simple recipe is the perfect winter warmer. Slow Cooked Beef Chilli Con Carne is easy to make and guaranteed to fill you up. Scroll down for the recipe.
From humble roots
This recipe has become a firm favourite on Supper in the Suburbs. It was first posted all the way back in 2011 where it’s origins were firmly rooted in my student status.
I was, quite frankly, poor and cold all of the time. I’d moved to Nottingham and was living with 5 other girls in a huge Victorian terrace. The winters were cold and long, our central heating was rarely turned on and I needed cheap, warm and filling food to keep me going.
Over the years I’ve tweaked the recipe somewhat. Some chilli recipes have huge ingredient lists but as a student I couldn’t afford everything listed. As the recipe has evolved I’ve tried to achieve real depth of flavour whilst keeping it simple. I believe for a good chilli con carne smoky heat is best, we don’t want to confuse our taste buds and blow our heads off, which is why I like to use dried chipotles and cook the dish low and slow.
You may notice that the recipe does not include kidney beans, and that instead I uses nutty, creamy borlotti beans. Personally I think these make the chilli even tastier and now I’ve started using them I certainly won’t be going back! If, however, all you can get your hands on is kidney beans don’t worry they will do just fine!
A real crowd pleaser
This beef chilli is still my go-to in the winter months and especially when I’m cooking for a crowd. I cooked it more recently however when I hosted a taco bar for some of Jon’s old work colleagues. We had a tex-mex theme complete with pulled pork, tequila and a pinata!!! We certainly know how to have fun. If you want to find out more you can read guide to creating a taco bar here.
One of the best things about this slow cooked beef chilli is just how versatile it is. You can serve it in taco shells as we did at the taco bar, in a burrito, on a bed of rice or even with a jacket potato and salad. It’s also a brilliant dish for batch cooking as it freezes so well and you can always reheat it the next day.
This recipe makes 4 portions so even if you are cooking for 1 I’d recommend making the whole lot and storing in your freezer. You never know when you’ll need a warm bowl of slow cooked beef chilli con carne.
- 500g beef mince
- 400g beans
- 1 can of chopped tomatoes
- 2 tbsp tomato puree
- 250ml stock
- 1 white onion (diced)
- 5 mushrooms (thinly sliced)
- 1 green pepper (diced)
- 2 green chillies (sliced)
- 1 large chipotle chilli (sliced)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Lightly fry off the mince along with the spices in a frying pan until browned.
- Transfer to your slow cooker along with the remaining ingredients.
- Ensure that the liquid is mixed throughout the pot. Season with some salt and pepper.
- Turn your slow cooker on low and cook for at least 2 hours (ideally 4).
- Turn you slow cooker to high for the last 30 minutes to ensure it's piping hot!
- Once the vegetables have softened and the sauce has thickened it is ready to serve.
Make it your way
Vegetarian? Simply swap the beef mince for vegetarian mince and beef stock for vegetable stock. It’s that simple! Living with a vegetarian I often make this with quorn mince and would recommend the fresh over the frozen purely for a nicer texture.
To be super healthy why not serve with lettuce wraps, sliced avocado and fresh salsa?
Do you have a favourite chilli recipe? What’s your favourite way to serve it? I don’t think you can beat beef chilli stuffed into a burrito with rice, guacamole and traditional tomato salsa – delicious!