Chilli con carne from scratch

Here’s a hearty, flavor-packed recipe for Slow Cooker Chilli Con Carne from Scratch — no packets, no shortcuts, just rich, slow-cooked beef chili made with real ingredients.

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Slow Cooker Chilli Con Carne (from Scratch)

Serves: 6

Prep Time: 20 minutes

Cook Time: 6–8 hours (Low) or 3–4 hours (High)

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Ingredients

For the Chili:

• 2 tablespoons olive oil

• 2 lbs (900 g) ground beef (or a mix of beef and pork)

• 2 large onions, finely chopped

• 4 cloves garlic, minced

• 2 red bell peppers, chopped

• 1–2 fresh chilies, chopped (optional for heat)

• 2 tablespoons tomato paste

• 1 can (14 oz / 400 g) chopped tomatoes

• 1 can (14 oz / 400 g) kidney beans, drained and rinsed

• 1 can (14 oz / 400 g) black beans or pinto beans, drained and rinsed

• 1 cup (240 ml) beef stock or water

Seasonings and Spices:

• 2 tablespoons chili powder (adjust to taste)

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• ½ teaspoon cayenne pepper (optional)

• 1 teaspoon dried oregano

• 1 teaspoon salt (adjust later to taste)

• ½ teaspoon black pepper

• 1 teaspoon sugar or honey (balances acidity)

• Optional: 1 tablespoon cocoa powder or a small piece of dark chocolate (adds depth and richness)

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Instructions

1. Brown the Meat (Optional but Recommended)

1. Heat olive oil in a large pan over medium-high heat.

2. Add the ground beef and cook until browned, breaking it up with a spoon.

3. Drain excess fat and transfer beef to the slow cooker.

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2. Sauté the Aromatics

1. In the same pan, add onions, garlic, and bell peppers.

2. Cook for 5 minutes until softened and fragrant.

3. Stir in tomato paste and cook for another 1 minute to deepen flavor.

4. Transfer everything to the slow cooker.

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3. Add Remaining Ingredients

Add tomatoes, beans, beef stock, spices, sugar, and optional cocoa powder or chocolate.
Stir well to combine.

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4. Slow Cook

• LOW: 6–8 hours

• HIGH: 3–4 hours
  Stir once or twice during cooking if possible.

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5. Adjust and Serve

• Taste and adjust seasoning (add more salt, chili powder, or a pinch of sugar if needed).

• If the chili is too thin, uncover for the last 30 minutes to thicken, or stir in 1 tablespoon cornmeal.

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6. Serve With

• Steamed rice or crusty bread

• Sour cream, grated cheese, or sliced jalapeños on top

• Fresh cilantro or green onions for garnish

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Tips

• For extra richness, stir in a splash of red wine or beer before cooking.

• Leftovers taste even better the next day — refrigerate or freeze for later.

• To make it spicy, add chipotle peppers in adobo or hot sauce to taste.

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Would you like me to include a smoky BBQ-style chili con carne variation or a spicy Mexican version with chorizo and beans next?