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Slow Cooker Chili con Carne
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Authentic Chili Con Carne Recipe for Slow Cooker
Want to use your slow cooker to make a delicious chili con carne? Well, look no further as you are in the right place! This dish will warm you up from the inside out with its abundance of rich, smoky aromas.
Slow Cooker Chili con Carne Ingredients
First, gather your ingredients. A variety of dried chiles, hot beef broth, onion, ground meat (beef, lamb, or bison), spices, corn flour, dark chocolate, and vinegar are what you need. Additionally, gather the following ingredients to use for garnish: avocado, red onion and cilantro give each meal a blast of freshness.
How to Make Chili con Carne
Start by soaking the dried chilies in heated beef broth until they become soft again. Once that happens, blend them until a thick paste has formed, combine them and set them aside.
Cook the ground beef in a heavy-bottom pot or Dutch oven until it is almost done. Add the chopped onions and give them a second to cook until you see a little browning forming on them. Stir until aromatic after adding the corn flour and spice mixture.
Then add the chile paste and thoroughly combine it with the onions and beef. Allow to boil until aromatic and well combined.
Mix everything together and then pour heated beef broth into the saucepan, scraping along the bottom of the pot in order to release of any tasty bits that have stuck to the surface.
Stirring occasionally to avoid sticking, transfer the sauce to your slow cooker and simmer on low for at least 4 hours.
When it is cooked, top your chili con carne with chunks of creamy avocado, diced red onion, and fresh cilantro. Enjoy the familiar tastes and make sure to serve it hot!
Enjoy Your Chili con Carne!
To get the best results, prepare a large amount and refrigerate any leftovers in an airtight container. You will have some amazing dinners ready to go for the entire week since it tastes even better the following day.
You can make an incredible Chili con Carne that will wow your family and friends with ease if you follow this easy recipe. Get your slow cooker ready and start preparing!
Slow Cooker Chili con Carne
Ingredients
Substitution
Note
- 2 dried pasilla chile
- 1 dried chipotle chile
- 3 dried ancho chiles
- 1 dried guajillo
- 1 dried mortita *
-
2 cups hot low sodium beef broth
hot water
-
1 lb 90% lean ground bison
- lean ground beef, venison or other wild game
-
1 lb lean ground lamb
- lean ground beef, venison or other wild game
- 1 (white) onion, diced
- 1.5 tablespoon ground cumin
- 1.5 tablespoon garlic
-
1.5 tablespoon achiote powder *
-
1 tablespoon dried Mexican oregano
- regular dried oregano
-
2 tablespoons smoked paprika
-
2 teaspoons unsweetened cacao powder *
- unsweetened dark chocolate above 60%
-
2 tablespoons maseca (corn flour)
-
4 cups warm low sodium beef broth
- warm water (or other favorite broth except for vegetable broth)
- 2 cinnamon sticks
- sea salt & pepper to taste
- 1 tablespoon white vinegar *
- cilantro
- red onion
- avocado
Tools
Click tools for recommendations
blender How to Make Chili con Carne
Step 1
Place peppers in an airtight jar (or container). Pour in the beef broth, enough to cover the top of the peppers. Seal the jar and let the peppers rehydrate for 12 – 15 minutes.
Once completed, you can either use an immersion blender, preferred, or a food processor/blender to process the soft peppers with the broth to create a thick paste.
Set aside.
Step 2
Set Dutch oven (or heavy bottom pot) on medium heat and add the lamb first – since it is the fattiest piece it will produce more oil in the pot – and chop it up while it cooks. After 1-2 minutes, add the bison and chop and stir together.
Note: if needed, drain the excess liquid and fat from the meat (although there shouldn’t be much) into a bowl, then place the pot back on the heat.
When the meat is about 80% cooked with a few pink pieces, add the onions and cook for 2 – 3 minutes or until the onion edges begin to brown.
Step 3
Sprinkle in the seasoning and stir into the meat. Cook for 1 minute or until fragrant. Sprinkle in the maseca (corn flour) and cook for an additional 1 minute.
Step 4
There should be little to no liquid in the pot so the meat should start to brown and maybe stick to the botto. Pour in the chile paste and mix WELL with the meat and onions.
No worries if the bottom of the pot begins to stick just a little. Cook for about 3 minutes or until fragrant and all the sauce has been well incorporated.
Turn down the heat or move the pot off the heat to cool before proceeding with the next step since you do NOT want this to burn.
Step 5
Add the broth and scrape the bottom of the pot with a wooden or silicon spatula to remove anything stuck on the bottom. This is especially important since that is also where a LOT of the flavor is.
Step 6
Reduce the heat to warm-low, then cover and cook for at least 4 hours, stirring occasionally to ensure nothing is sticking.
Step 7
Garnish your serving and enjoy while hot. Chili will last 6 – 8 days in an airtight container in the fridge.
Want more Meat recipes?
Quick Spicy Lamb Meatballs Recipe
Slow Cooker Chili con Carne
Kevin Curry
INGREDIENTS
- 2 dried pasilla chile
- 1 dried chipotle chile
- 3 dried ancho chiles
- 1 dried guajillo
- 1 dried mortita *
-
2 cups hot low sodium beef broth
- hot water
-
1 lb 90% lean ground bison
- lean ground beef, venison or other wild game
-
1 lb lean ground lamb
- lean ground beef, venison or other wild game
- 1 (white) onion, diced
- 1.5 tablespoon ground cumin
- 1.5 tablespoon garlic
-
1.5 tablespoon achiote powder *
-
1 tablespoon dried Mexican oregano
- regular dried oregano
-
2 tablespoons smoked paprika
-
2 teaspoons unsweetened cacao powder *
- unsweetened dark chocolate above 60%
-
2 tablespoons maseca (corn flour)
-
4 cups warm low sodium beef broth
- warm water (or other favorite broth except for vegetable broth)
- 2 cinnamon sticks
- sea salt & pepper to taste
- 1 tablespoon white vinegar *
- cilantro
- red onion
- avocado
INSTRUCTIONS
-
Place peppers in an airtight jar (or container). Pour in the beef broth, enough to cover the top of the peppers. Seal the jar and let the peppers rehydrate for 12 – 15 minutes.
Once completed, you can either use an immersion blender, preferred, or a food processor/blender to process the soft peppers with the broth to create a thick paste.
Set aside.
-
Set Dutch oven (or heavy bottom pot) on medium heat and add the lamb first – since it is the fattiest piece it will produce more oil in the pot – and chop it up while it cooks. After 1-2 minutes, add the bison and chop and stir together.
Note: if needed, drain the excess liquid and fat from the meat (although there shouldn’t be much) into a bowl, then place the pot back on the heat.
When the meat is about 80% cooked with a few pink pieces, add the onions and cook for 2 – 3 minutes or until the onion edges begin to brown.
-
Sprinkle in the seasoning and stir into the meat. Cook for 1 minute or until fragrant. Sprinkle in the maseca (corn flour) and cook for an additional 1 minute.
-
There should be little to no liquid in the pot so the meat should start to brown and maybe stick to the botto. Pour in the chile paste and mix WELL with the meat and onions.
No worries if the bottom of the pot begins to stick just a little. Cook for about 3 minutes or until fragrant and all the sauce has been well incorporated.
Turn down the heat or move the pot off the heat to cool before proceeding with the next step since you do NOT want this to burn.
-
Add the broth and scrape the bottom of the pot with a wooden or silicon spatula to remove anything stuck on the bottom. This is especially important since that is also where a LOT of the flavor is.
-
Reduce the heat to warm-low, then cover and cook for at least 4 hours, stirring occasionally to ensure nothing is sticking.
-
Garnish your serving and enjoy while hot. Chili will last 6 – 8 days in an airtight container in the fridge.
Nutrition per serving
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