No, I have not abandoned you, my dear garlic loving friends, and thank you for your lovely emails and concern. As mentioned about a week ago, I have started a new job and very bad planning on my part lead to having no post drafts for the last week. I’m planning to plan better in both personal and professional life and, to prove it, today I have my version of a Slow Cooker Chilli Con Carne recipe for you.
I’ll say straight away that there are no secrets or tricks I’ll add to this classic Spanish recipe, except for some extra garlic OR replacing the raw garlic with raw, smoked garlic or whole roasted head – delish! All you need to do is to put all ingredients of the Chilli Con Carne together into a slow cooker and get on with everything else – the slow cooker will cook your meal.
I know, that’s just lazy, but hey! There’s nothing wrong with that type of laziness! Especially, when you come home and a pan full of comforting, warming, delicious chilli con carne is WAITING FOR YOU patiently to be served and eaten.
Slow Cooker Chilli Con Carne – Fall and Winter Time saver
If you haven’t got a slow cooker my advice is simple: get one! They are really affordable and the hassle and time a slow cooker can save you is priceless. This amazing piece of kitchen cookware will become your fall and winter good-planning-secret-weapon for when the time (due to less daylight maybe!) and the will for cooking somehow seem limited.
Next to Paella, Chilli Con Carne itself is probably one of the most popular Spanish inspired one pot dishes I know of. In terms of the meaty part of things there are 2 ways to go about it.
Number one: be lazy and use mince beef meat, like I did in the main recipe below. This cuts back on the slow cooker cooking time to about 3.5 hours.
The second way is the posher texture and flavour that the Chilli Con Carne can achieve if the mince is replaced with braising beef /boneless beef chuck roast or chuck pot roast, alternatively the top blade roast or bottom chuck roast. These are the cuts that perform best in the flavour department with a moderately spicy kick of powdered chilli peppers.
- 3 cans (400g each) red kidney beans
- 1 can of plum tomatoes (diced)
- 700g ground beef OR boneless braising beef (chuck roast or chuck pot roast, alternatively the top blade roast or bottom chuck roast for the readers based in the US)
- 1 large bell pepper
- 500ml beef or vegetable stock
- 200 ml mature red wine
- 2 medium yellow onions - chopped
- 6 garlic cloves, minced. You can use 8 smoked garlic cloves or the whole head of roasted garlic (about 12 cloves, squeezed out of the paper wrappers) instead as a variation.
- 1 tablespoon ground turmeric
- 1 teaspoon cumin
- 2 tablespoons mild, powdered chilli
- Salt & pepper to taste
- Place all the ingredients in the slow cooker - you can skip the salt and pepper at this point and season this dish when cooked.
- If you choose to use ground beef, cook your Chilli Con Carne in a slow cooker on high for 4h. If you choose to use a solid piece of beef cook your Chilli Con Carne in a slow cooker for 8-9h.