An easy slow cooker chilli con carne recipe that doesn’t require browning the meat. This simple Tex‑Mex dish is meltingly tender, full of flavour, and perfect served with rice.
Just add all the ingredients to the slow cooker, set it on low, and in about 6 hours you’ll have a hearty, crowd‑pleasing meal ready to enjoy.
This slow cooker chilli is a favourite at home because it’s reliable, family friendly and easy to prepare in advance for busy evenings. The heat level is balanced—not too mild, not overpowering—so it appeals to most palates.
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✔️ Why you’ll love this recipe!
- No browning required. Saves time and keeps things tidy—no splattering oil or extra pans to wash.
- Ready in 6 hours on low—ideal for leaving to cook while you get on with your day.
- Deep, developed flavour. Slow cooking lets the spices and ingredients meld for a richer taste than quick methods.
- Excellent for batch cooking and feeding a crowd; easy to scale up.
- Freezer friendly. Portion and freeze for quick meals later.
🛒 Ingredients
Minced beef – use lean mince (around 5% fat) or frozen mince cooked from frozen.
Onion – 1, peeled and finely chopped.
Garlic – 2 cloves, peeled and finely chopped.
Red pepper – diced (yellow or orange work too).
Passata – or canned chopped tomatoes.
Tomato puree – for added richness.
Beef stock – made from a stock pot or cube.
Sweet chilli sauce – or a little caster sugar as an alternative.
Worcestershire sauce – a dash for depth.
Spices – smoked paprika, ground coriander, ground cumin, oregano and chilli flakes.
Kidney beans – drained; black beans are a good alternative.
Optional garnishes – grated cheddar, chopped coriander and sliced red chilli (for adults).
🔪 How to make chilli in the slow cooker
The recipe card with ingredient quantities and full instructions is below.
1. Place the chopped onion, garlic and red pepper in the bottom of the slow cooker.
2. Add the minced beef and break it up slightly so it mixes with the vegetables.
3. Stir in the passata, tomato puree, beef stock, sweet chilli sauce, Worcestershire sauce, spices, drained kidney beans and season with salt and pepper.
4. Cook on low for 6 hours. For a thicker sauce, remove the lid for the last hour or stir in thickening granules. Serve with chopped coriander, grated cheddar and extra sliced chilli if you like.
Top Tips
- Make a double batch and freeze half—use a 6‑litre slow cooker if increasing quantities.
- Because we skip browning, use low‑fat mince (5% or less) to avoid excess fat.
- Short on time? Cook on high for around 4 hours instead of 6 on low.
🍴 Serving suggestions
Serve with steamed rice, slow cooker corn on the cob, tortilla chips, lime wedges, sour cream, grated cheddar and chopped coriander. The chilli also works well as a filling for enchiladas, on baked jacket potatoes, in chilli dogs, stirred through cheesy pasta or piled onto nachos.
📖 Variations
- Turn up the heat by doubling the chilli flakes.
- Add more vegetables such as courgette, sweetcorn or mushrooms, or try a sweet potato chilli for a vegan option.
- Add an extra tin of beans for more protein, or swap beans for pinto or black beans.
- For a different depth, try a pinch of cinnamon or cocoa powder.
- Add diced cured chorizo for smoky flavour, or substitute turkey or pork mince for a lighter dish.
🥡 Storage
Store: Cool completely, transfer to an airtight container and refrigerate for 3–4 days.
Reheat: Warm in the microwave or gently on the hob in a saucepan until piping hot.
Freeze: Freeze portions for up to 3 months. Defrost overnight in the fridge before reheating.
❓ FAQs
Yes. Adding raw mince with the other ingredients works well—slow cooking transforms it into tender, flavorful meat without the need to brown first.
Yes. Make ahead and cool completely before refrigerating or freezing in airtight containers.
Cornbread, tortilla chips, tacos, salad or jacket potatoes are all excellent alternatives.
Absolutely—omit the beans or replace them with additional vegetables like diced peppers or mushrooms.
Recipe
Easy Slow Cooker Chilli Con Carne (No Browning)
Effortless slow cooker chilli con carne: no browning, full flavour. Serves 4.
Ingredients
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 red pepper, diced
- 500 g minced beef (5% fat or less)
- 300 g passata
- 2 tbsp tomato puree
- 100 ml beef stock (made with stock pot or cube)
- 1 tsp sweet chilli sauce
- 1 tsp Worcestershire sauce
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 2 tsp chilli flakes
- 2 tsp oregano
- 400 g tin kidney beans, drained
- Salt and pepper
- Optional: 2 tbsp thickening granules
Method
- Place the onion, garlic and red pepper in the slow cooker basin.
- Add the minced beef and break it up slightly so it mixes with the vegetables.
- Stir in the passata, tomato puree, beef stock, sweet chilli sauce, Worcestershire sauce, spices, drained beans and season with salt and pepper.
- Cook on low for 6 hours. Remove the lid for the final hour to thicken the sauce, or stir in thickening granules if preferred. Garnish and serve.
Notes
- Double the quantities and use a larger slow cooker to freeze portions for later.
- Use lean mince since there’s no prior browning stage to drain off fat.
- To shorten cooking time, use the high setting for about 4 hours.
Nutritional information (approx.)
Calories: 526 kcal per serving (approx.). Other nutrition values will vary depending on ingredients and brands used.
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