Name: Hairy Bikers Slow Cooker Chilli Con Carne Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
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

This rich, deeply spiced slow cooker chilli con carne is made with lean beef mince, kidney beans, warming spices and a square of dark chocolate for extra depth. Everything goes straight into the pot with no browning needed. It feeds 6 in about 8 hours on low.

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.

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Hairy Bikers Slow Cooker Chilli Con Carne Recipe

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

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.
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.
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.
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.
Adjusting the heat: This recipe is mild to medium. For a hotter chilli, double the cayenne pepper or add a finely chopped fresh chilli with the other ingredients. For a milder version, reduce the cayenne to half a teaspoon.
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. If you prefer a quicker cook, our stovetop chilli con carne is ready in under an hour.

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. Try our turkey chilli for a full recipe. For a meat-free version, see the vegetarian chilli.
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.

How does this compare to a stovetop chilli con carne? A slow cooker version needs no browning and develops a deeper flavour over 8 hours. Our stovetop chilli con carne is quicker at under an hour but needs more hands-on time.

Do I need to brown the mince before adding it to the slow cooker? No, everything goes in raw for a true dump-and-go method. Using lean 5% fat mince means there is no excess grease, so browning is not needed.

How do you thicken slow cooker chilli con carne? Remove the lid for the last 30 minutes of cooking to let some liquid evaporate. For a quicker fix, stir in a teaspoon of cornflour mixed with a splash of cold water.

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.

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