Best Slow Cooker Chilli Recipes

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

SLOW COOKER CHILLI

Steps:

• Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
• Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.

TRADITIONAL VEGAN CHILLI (FOR SLOW COOKER)

Steps:

• Cover TVP with stock water (vegetable stock to keep it vegan but if you can get vegan beef flavoured stock, such as Massel here in Australia, use that).
• Combine all ingredients EXCEPT kidney beans in the slow cooker and mix well.
• Cover and cook on low for 7 to 9 hours.
• Add Kidney Beans and continue to cook for 30 minutes.

SLOW COOKER CHILLI

Steps:

• Heat oil in a large saute pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain about half of the excess fat. Then transfer the beef into the bottom of a slow cooker. (Or transfer the stovetop-safe bowl back into the slow cooker.) Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be. Serve warm, with desired toppings. *I used about 3 chipotle peppers, but did not add any extra adobo sauce. **If you don't like kidney beans, you can also substitute in black beans, pinto beans, or great northern beans.

SLOW COOKER CHILLI CON CARNE

Steps:

• Heat oil in a frying pan and saute onion and garlic until soft.
• Add mince, cumin and smoked paprika and cook mince, stirring and breaking up, until browned.
• Transfer to slow-cooker.
• Stir in oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
• Cook, covered, on low for 8 hours.
• Serve with rice, sour cream, freshly chopped coriander leaves and grated tasty cheese.

SLOW COOKER STEAK CHILLI

Steps:

• Lay the beef chunks in the bottom of the slow cooker and sprinkle the diced onion over. If you want to add fresh chilli for some head, add this now. Adjust the seeds for desired hotness.
• Sprinkle over the chilli powder, cumin, salt and cayenne pepper. Note: You can adjust these quantities based on your personal taste.
• Add the drained kidney beans, then cover these with the chopped tomatoes - ensuring all the contents are covered.
• Turn the slow cooker to low and cook for 6 - 7 hours. After cooking, use a fork to break apart the meat. Note: I tend to cook overnight, then leave the next day for the flavours to infuse.
• Serve warm with desired toppings.