Servings: 4
Calories per serving: 404
Prep time: 25 mins
Cook time: 3 hours
Slow Cooker chili con carne is one of my favorite go-to recipes. I always have some of this in my freezer. There’s a reason why chili is a staple dish – it’s easy to make, simple to customize, and is a healthy, hearty meal.
Ingredients
- 1 lb lean ground beef
- 1 onion, finely chopped
- 1 large red pepper, thickly sliced
- 2 garlic cloves, finely grated
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 3 tbsp chili pepper
- 3 tbsp tomato purée
- 14 oz chopped tomatoes
- 12 fl oz beef stock
- 2 x 14 oz can black or red beans, drained
Method
- Prepare your onion, pepper, and garlic
- Fry your meat in a nonstick pan, until it is browned. Drain most of the fat. Add the cooked meat to the slow cooker
- In the same pan, fry off the onions. Add them to the slow cooker
- Add all the remaining ingredients, except the beans, to the cooker, and stir
- Cook for 2 1/2 hours
- Add in the beans
- Cook for 30 minutes
- Serve
Serving Suggestions
You can easily eat this chili alone. On a cold winter’s night, I’ve enjoyed a bowl of this chili, scooping it with a spoon.
If you’re looking for some carbs in the meal, I’ve eaten it with rice, mashed potatoes, chips, and even with mac and cheese.
The versatility of chili con carne makes it the perfect meal to have in your freezer to grab whenever you need a quick hearty, healthy meal.
If serving with a side, alter the serving size to meet your calorie requirements.
Nutrition: Per Serving
| calories | fat | saturates | cholesterol | sodium | carbs | fiber | sugar | protein |
| 404 | 1 g | 0.5 g | 0 mg | 889.7 mg | 48.6 g | 13.3 g | 7.3 g | 16.3 g |
Callie’s Review and Tips
I am in love with this recipe. Without question, this is a 5/5. It is easy to modify this chili con carne to your tastes too. Adjustments such as spice level, altering the meat to vegetable ratio, or liquid level are a breeze. I often double this recipe.
I like to put a can of black and a can of red beans in my chili to add variety. If you detest beans, you can forgo them completely. I’ve made this with ground turkey and ground beef, and it made little difference. I’ve also used yellow and orange peppers and added celery to my mix. It all depends on what I have at hand at the time.
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Callie B. Scott 
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