Slow cooker chili con carne

What makes a good slow cooker chili?

The main difference between a hob chili and a slow cooker version is the liquid. A covered slow cooker loses very little moisture, so pouring in the same amount of stock you would use in a saucepan can leave you with soup. Here, 400 g chopped tomatoes and 150 ml stock give the mince enough moisture without drowning it.

For four generous portions, use 500 g beef mince and 480 g drained kidney beans. Beef mince with around 10–15% fat gives a good balance of flavour and richness. Leaner mince also works, although it can taste a little less succulent; if yours releases a large pool of fat during browning, spoon off the excess.

A slow cooker with a capacity of roughly 3.5–4.5 litres suits this quantity well, provided you follow its recommended fill level. A much larger pot can cook a small batch unevenly or dry it around the edges. If you scale the recipe up, keep within your appliance’s capacity rather than filling it to the brim.

Brown the mince and wake up the spices

Browning is worth doing because the slow cooker itself will not give raw mince a savoury crust. Heat a wide frying pan, add the beef in two batches and let it sit briefly before breaking it apart. Cook it through, with no pink remaining, and aim for brown patches rather than simply turning the meat grey.

Transfer the beef to the slow cooker, then soften the onion and red pepper in the same pan. They do not need to become completely tender at this point. Scrape up the browned residue with the measured stock later on: those little bits bring useful flavour to the finished sauce.

Ground cumin, smoked paprika and dried oregano give this chili its warm, savoury base. Chilli powders vary considerably between UK supermarkets: some are blends, while others are almost entirely ground chilli. The recipe uses pure mild chilli powder, so check the label and start with less if yours is marked hot.

Low or high: choosing your cooking time

For this recipe, cook on low for 6 hours in total, adding the beans for the last 30 minutes. Alternatively, cook on high for about 3–4 hours, again adding the beans near the end. These timings are for browned, cooked-through mince transferred straight to the slow cooker with the other ingredients.

Slow cookers vary, so treat the timing as a useful guide rather than a promise to the minute. The onion and pepper should be soft, the sauce should taste rounded rather than sharply tomatoey, and everything should be piping hot throughout. Keep the lid on during cooking instead of lifting it repeatedly to check.

Use fully defrosted mince, not a frozen block, and switch the cooker on promptly after assembling the chili. A keep-warm setting is for holding properly cooked food according to your appliance instructions, not for cooking it. Avoid setting up raw meat in an unheated cooker hours before you intend to start.

Kidney beans, sauce thickness and final seasoning

Tinned kidney beans are the straightforward choice because they are already cooked. Drain and rinse them, then add them for the final 30 minutes so they heat through without becoming overly soft. Two standard 400 g tins usually provide around 480 g drained beans, but check the drained weight on the label.

Do not put raw dried kidney beans straight into a slow cooker. They need proper soaking and vigorous boiling to destroy naturally occurring toxins, and slow cooking alone is not a reliable way to do that. If you want to use dried beans, cook them separately following the packet’s safety instructions before adding them.

If the finished chili looks thin, mash a spoonful of beans against the side and stir them back in. For a much looser sauce, transfer it to a wide saucepan and simmer uncovered until reduced. Taste only after adjusting the consistency, then add salt, pepper and a little lime juice if the sauce needs brightness.

How to serve it and adjust the heat

Plain rice is an easy partner because it soaks up the sauce without competing with the spices. Allow around 60–75 g dry rice per person, depending on appetite and toppings. For a change, split open crisp-skinned jacket potatoes and pile the chili inside, with grated mature Cheddar scattered over the top.

Put soured cream, sliced spring onions and lime wedges on the table so everyone can finish their own bowl. A crunchy cabbage slaw or a simple green salad makes a useful contrast to the rich beef. Tortilla chips are good alongside, but add them at the table rather than letting them soften in the sauce.

This version has gentle warmth rather than a fierce kick. For a mixed household, keep the whole pot mild and offer sliced fresh chilli or dried chilli flakes separately. If you accidentally make it too hot, extra beans, tomatoes or soured cream can soften the heat, although you may need to readjust the seasoning and consistency.

Make ahead, chill and freeze safely

Chili is handy for cooking ahead, but a large ceramic pot can retain heat for a long time. Divide leftovers into shallow containers so they cool quickly, then refrigerate within two hours of cooking. Do not leave the entire slow cooker insert on the worktop overnight, even if the lid is on.

Keep the chilled chili in a fridge at 5°C or below and eat it within 48 hours, or freeze it for longer storage. Freeze in meal-sized portions, leaving a little space in each container, and label with the date. Aim to use frozen portions within three months for the best flavour and texture.

Defrost in the fridge and use within 24 hours of thawing. Reheat in a saucepan or microwave until steaming hot throughout, stirring well to eliminate cold spots; add a splash of water if needed. Reheat only once, and cook fresh rice where practical rather than repeatedly cooling and reheating it with the chili.

Frequently asked questions