Hairy Bikers Chilli Con Carne Recipe

This rich, thick slow cooker chilli con carne is made with lean beef mince, kidney beans, warming spices, and dark chocolate for depth. Everything goes straight into the pot with no browning needed, and it slow cooks for 8 hours. It serves 6 generous portions.

I make this on busy weekdays when I want dinner sorted by morning. It is one of those meals that fills the house with the best smell and tastes even better the next day.

Slow Cooker Chilli Con Carne Ingredients

• 750g lean beef mince (5% fat recommended)
• 1 onion, peeled and chopped
• 800g chopped tomatoes (2 tins)
• 800g kidney beans, drained and rinsed (2 tins)
• 75g tomato purée
• 2 beef stock cubes
• 3 tsp ground cumin
• 1 tsp cayenne pepper
• 2 tsp dried oregano
• 4 tsp garlic granules
• Sea salt and freshly ground black pepper
• 25g dark chocolate (70% cocoa)
• 2 green peppers, cut into medium chunks

How to Make Slow Cooker Chilli Con Carne

1. Add everything to the pot: Place the beef mince, onion, chopped tomatoes, kidney beans, tomato purée, stock cubes, all spices, and dark chocolate into the slow cooker. There is no need to brown the mince first. Season with salt and pepper, then stir well to combine.
2. Slow cook: Cover and cook on LOW for 8 hours or HIGH for 6 hours. The mince will break down and the sauce will thicken as it cooks.
3. Stir in the peppers: About 30 minutes before the end of cooking, stir in the chopped green peppers. This keeps them tender but with a slight bite.
4. Taste and serve: Give the chilli a final stir, taste and adjust the seasoning, then serve hot. The sauce should be thick and rich with the mince fully broken down.

What Makes This Slow Cooker Chilli Con Carne So Good?

• Use lean mince (5% fat): In a slow cooker, the fat does not cook off and drain away like it would in a pan. Using lean mince stops the finished chilli from turning greasy.
• Add the peppers last: Stirring the green peppers in during the final 30 minutes keeps them tender with a slight crunch. Adding them at the start turns them soft and mushy.
• No extra water needed: The chopped tomatoes and mince release plenty of liquid as they cook. Just crumble the stock cubes straight into the pot.
• Use frozen veg to save time: Pre-chopped frozen onions and frozen peppers work well here. You can even cook the mince from frozen, though it may need an extra hour on low.
• Dark chocolate adds depth: The 25g of 70% dark chocolate melts into the sauce and gives it a rich, slightly smoky flavour. It does not make the chilli taste sweet at all.
• Make freezer dump bags: Measure all the dry and tinned ingredients into a freezer bag, label it, and freeze flat. On cooking day, tip the bag into the slow cooker and switch it on. Perfect for batch prepping several meals at once.

What Should I Serve with This Chilli?

The most classic pairing is fluffy white or brown rice, but this chilli is versatile enough to go with almost anything. Jacket potatoes with a big scoop of chilli and a dollop of soured cream make a brilliant midweek dinner. You could also load it into bowls with tortilla chips, grated mature Cheddar, and a spoonful of guacamole for proper chilli bowls.

For something lighter, serve it alongside a simple green salad or with warm wraps for scooping. A side of homemade coleslaw adds a cool, creamy contrast that works really well.

How Should I Store Leftover Chilli?

Cool the chilli completely, then store it in an airtight container in the fridge for up to 3 days. It often tastes even better the next day once the flavours have had time to develop. Reheat it in a saucepan over a medium heat, stirring now and then, or microwave it in a covered bowl for 3–4 minutes.

This recipe freezes brilliantly. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating thoroughly on the hob or in the microwave.

Can I Swap Any of the Ingredients?

• Beans: Kidney beans are classic, but black beans or pinto beans work just as well. You could also use a mix of two types for extra texture.
• Mince: Turkey mince is a leaner alternative and works perfectly in the slow cooker. For a meat-free version, try our vegetarian chilli instead.
• Spice level: Reduce the cayenne pepper to half a teaspoon for a milder chilli, or add a finely chopped fresh chilli for more heat. A pinch of smoked paprika adds a smoky note without extra fire.
• Chocolate: If you do not have 70% dark chocolate, use 1 tablespoon of cocoa powder instead. The effect is similar but slightly less rich.

Nutrition Facts

• Calories: 424 kcal
• Carbohydrates: 45g
• Protein: 41g
• Fat: 9g
• Saturated Fat: 4g
• Dietary Fibre: 14g
• Sugar: 7g
• Iron: 10mg

Nutrition information is an approximation per serving.

Frequently Asked Questions

How long does chilli con carne take in a slow cooker? This recipe takes 8 hours on the low setting or 6 hours on high. Both give you a thick, rich sauce with tender mince that breaks apart easily.

Can you put raw mince in a slow cooker? Yes, this is a dump-and-go recipe where the raw mince goes straight in. Use lean 5% fat mince so the dish does not end up greasy.

Is it better to cook chilli on high or low? Low gives a deeper, more developed flavour over 8 hours and is ideal if you want to set it in the morning. High works well for a shorter 6-hour cook when you are short on time.

What makes this slow cooker chilli con carne different? The dark chocolate is the key difference. Most slow cooker chilli recipes use only spices, but the 25g of 70% dark chocolate gives this version a richer, deeper sauce.

Can I make this chilli on the hob instead? Yes, brown the mince in a large pan first, then add the remaining ingredients and simmer for 45 minutes to 1 hour. Our stovetop chilli con carne recipe gives full instructions for the hob method.

Try More Recipes:

• Vegetarian Chilli Recipe
• Chilli Con Carne Recipe (Stovetop)
• Coleslaw Recipe

Hairy Bikers Slow Cooker Chilli Con Carne Recipe

Author: Alex Saidani Cooking Method:Slow Cooking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time:8 hours Rest time: minutesTotal time:8 hours 5 minutesServings:6 servingsEstimated Cost:15 £Calories:424 kcal Best Season:Available

Description

This easy slow cooker chilli con carne is made with lean beef mince, kidney beans, warming spices, and dark chocolate. Just add everything to the pot and let it cook on low for 8 hours. No browning needed. Serves 6.

Ingredients

• 750g lean beef mince (5% fat)
• 1 onion, chopped
• 800g chopped tomatoes (2 tins)
• 800g kidney beans, drained and rinsed (2 tins)
• 75g tomato purée
• 2 beef stock cubes
• 3 tsp ground cumin
• 1 tsp cayenne pepper
• 2 tsp dried oregano
• 4 tsp garlic granules
• Sea salt and black pepper
• 25g dark chocolate (70% cocoa)
• 2 green peppers, cut into chunks

Instructions

1. Place all ingredients except the green peppers into the slow cooker pot. There is no need to brown the mince first.
2. Season with salt and pepper, then stir everything to combine.
3. Cook on LOW for 8 hours or on HIGH for 6 hours.
4. Stir in the chopped green peppers during the last 30 minutes of cooking.
5. Taste and adjust the seasoning, then serve hot.