Slow Cooker Chilli Con Carne (with chocolate)

Slow Cooker Chilli Con Carne is a rich minced beef and tomato stew that’s spiced with fresh chillis. It’s really easy to make and the long slow cooking helps the flavours to combine. And, although you won’t really taste the dark chocolate, it adds depth and brings out the richness of the dish.

What is Chilli con Carne?

Chilli con Carne is a Tex-Mex dish originating in northern Mexico or Southern Texas. There are many different versions of chilli recipes and they usually contain tomatoes, chilli peppers and sometimes beans.

This spicy stew becomes Chilli con Carne when it contains meat because ‘carne’ means meat in Spanish.

Can I make this recipe without a Slow Cooker?

You can simmer the Chilli Con Carne on the stovetop on a very low heat for 40-50 minutes. Or you can cook it in the oven at 160C/ 140C (fan) for about an hour. Check the chilli after 30 minutes as you may need to add more water or stock. This is because more liquid will evaporate than if you cook the chilli in a slow cooker.

Why should I add chocolate to chilli?

Dark, unsweetened chocolate adds a rich, deep meaty flavour to the chilli and also enhances the flavour of the spices. I know this seems a little unusual but it is a total game-changer, you won’t taste the chocolate but it makes your Chilli Con Carne taste even better.

What will I need to make the chilli recipe ?

The basic recipe is simple, then you decide what toppings you want to use. Here are the ingredients I use:

• Minced (ground) beef
• Garlic
• Fresh chillies
• Ripe fresh tomatoes
• Canned tomatoes
• Tomato puree
• Beef stock
• Canned or dried kidney beans
• Dark chocolate
• Salt

Optional

• Fresh coriander
• Soured Cream or Natual Yogurt
• Tomato Salsa
• Tortilla Chips
• Avocado

What kind of beef should I use ?

You can make Chilli Con Carne with stewing beef in chunks or use minced (ground) beef. I have made this recipe with both but I usually use minced beef. Choose good quality beef mince that is not too lean, as a slightly fattier mince will give more flavour.

What kind of chillies should I use?

Choose the chillies with the heat profile that you prefer. Chilli heat is measured on something called the Scoville Scale which defines the ‘hotness’ of each type of chilli pepper.

If you like mild to medium spice, then choose something like jalapeno or poblano chilli peppers. You can also increase the heat by leaving in the seeds when you chop your chillies, adding more chillies or some dried chilli powder.

Everyone has their own level of tolerance for hot spices. So I usually err on the side of caution in the recipe but have a bottle of hot sauce on the table for those who want to ramp up the heat.

Can I use dried kidney beans instead of canned?

You can use dried kidney beans but you will need to soak them overnight. Then you must boil the soaked kidney beans in water for at least 10 minutes to destroy the toxins in the raw beans. You can then simmer them gently until they are tender, then add them to the Chilli con Carne.

I generally use canned kidney beans because they are so much more convenient to use. Although you do get a better texture from the dried and properly cooked kidney beans.

What kind of chocolate should I use in the chilli recipe?

Use dark and preferably unsweetened chocolate in the Chilli con Carne. Choose chocolate that has a high percentage of cocoa solids, at least 70% but chocolate is available at 80%, 90% and even 100%.

What can I substitute for the coriander (cilantro)?

Fresh coriander or cilantro leaves are key ingredients in Tex-Mex recipes. However, I know some people have a genetic variation that makes these leaves taste like soap. Other people simply don’t enjoy the flavour of the leaves.

Use an equal amount of fresh parsley as a substitute. French or Italian parsley has a similar look to coriander leaves and, although it tastes different it definitely doesn’t taste of soap!

Can I make the Slow Cooker Chilli the day before I want to eat it?

Chilli is one of those dishes that actually improves by keeping it. Make the recipe up to 3 days before you want to eat it. Once it is cooked cool the chilli quickly and store it in the refrigerator in a sealed container. When you want to serve the chilli, reheat it until it is piping hot, then add the toppings.

Can I freeze the Slow Cooker Chilli?

Chilli con Carne is ideal to freeze. Once cooked cool the chilli as quickly as you can and put it into freezer-proof containers. Once it is fully chilled in the refrigerator, freeze for up to 3 months. Thaw overnight in the fridge and then heat until piping hot and serve with the toppings of your choice.

Can I make a vegetarian Chilli with Chocolate?

It’s easy to make this recipe suitable for vegetarians. Use a vegetarian mince beef substitute such as Quorn or a soya mince. Use a vegetable stock cube and a teaspoon of yeast extract. Cook the chilli in your Slow Cooker for 6 hours on Low or 3 hours on High.

Is Slow Cooker Chilli suitable for a Gluten-Free diet?

There are no wheat products in the ingredients for the chilli. No flour is used for thickening however, I suggest that you check that the stock cube you use is gluten-free.

How do I serve Slow Cooker Chilli Con Carne?

I like to serve the chilli with plain boiled or steamed rice. However, you can also serve a bowl of flavoured rice like this recipe for Lime and Coriander Rice from Searching for Spice.

Fixings or toppings are part of the fun of Chilli Con Carne, here are some classics that take this recipe to the next level:

• Fresh coriander leaves
• Ripe avocado slices or Guacamole
• Tortilla Chips
• Soured Cream
• Fresh chopped chillis
• Lime Wedges
• Tomato Salsa

More Spicy Slow Cooker Recipes

Slow Cooker Lamb Ras el Hanout is a rich and flavourful casserole with chunks of tender, melting and spiced lamb.   It’s so easy to make in the slow cooker with a fragrant ras el hanout spice mix.

Beef in Black Bean Sauce is my Slow Cooker version of a classic Chinese recipe. A rich, sweet and sticky sauce with tender pieces of beef and a hint of chilli. It’s easy to make and delicious served with plain boiled rice and fresh stir-fried vegetables.

Slow Cooker Chipotle Chilli Beef is a joint of beef cooked in a sweet, spicy and smoky marinade. Cooking the beef in your slow cooker ensures it is fork-tender and the cooking liquor becomes a delicious sauce.

PIN FOR LATER

Slow Cooker Chilli Con Carne with Chocolate

Janice Pattie

A rich and spicy beef stew enhanced with dark chocolate for the ultimate chilli con carne.

5 from 1 vote

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Prep Time 10 mins

Cook Time 6 hrs

Total Time 6 hrs 10 mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 880 kcal

Equipment

• Slow Cooker
• Sharp knife
• chopping board
• wooden spoon

Ingredients

 

• 500 grams Beef mince ground beef
• 3 cloves Garlic crushed
• 20 grams Fresh chillis finely chopped (deseed if you prefer your chilli less hot)
• 200 grams Ripe fresh tomatoes
• 400 grams Canned tomatoes standard can
• 1 tablespoon Tomato puree
• 1 Beef stock cube
• 400 grams Kidney beans standard can
• 25 grams Dark chocolate approximately 4 squares
• 1/2 teaspoon salt

To serve

• 20 grams Chopped coriander
• 100 millilitres Soured Cream or Natural Yogurt
• 200 grams Tomato Salsa
• 100 grams Tortilla Chips
• 2 Ripe Avocados
• Fresh Chilli slices

Instructions

 

• Brown the mince in a large pan or in the metal bowl of your slow cooker.
  
• Add the crushed garlic and chillis and cook, stirring for a few minutes.
• Add the fresh and tinned tomatoes, stock cube and tomato puree.
  
• Cook on LOW for 6 hours or HIGH for 3 hours.
• Add salt to taste, then add the cooked kidney beans and the four squares of chocolate and let them melt into the mixture.
  
• Just before serving add some fresh chopped coriander and stir through.
• Serve with rice, sliced avocado, tomato salsa, soured cream, tortilla chips, more coriander and lime wedges.
  

Notes

You can make this recipe in a skillet, saute pan, or large stove-top casserole pan.  Follow the directions then cook on low heat for 40-50 minutes before serving with all the toppings. 

Nutrition

Calories: 880kcalCarbohydrates: 66gProtein: 39gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 102mgSodium: 1272mgPotassium: 2011mgFiber: 20gSugar: 12gVitamin A: 1623IUVitamin C: 39mgCalcium: 202mgIron: 9mg

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First published February 2012