Slow Cooker Chilli Con Carne Diced Beef

This chunky beef chilli recipe gets slow-cooked in a Dutch oven or slow cooker (instructions for both) with herbs and spices until the beef is meltingly tender. An amazing cold-weather dinner that is budget and family-friendly, but also really easy and next level using stewing beef.

We're skipping mince and making this chilli con Carne healthier and heartier by using chunks of stewing beef. Kidney beans or mixed beans work well in this recipe too. If you have mince that you want to use try this chilli con Carne, or for something lighter try my chicken chilli. Or we've got a veggie option too... hearty veggie chilli.

I absolutely love chilli. It's the perfect cold-weather recipe (perfect for lunch or dinner) and it pretty much will make your kitchen smell like the warmest and cosiest place ever.

The beauty of chilli is that it pretty much cooks itself. A little browning of this beef and let the rest simmer until that beef melts in your mouth. Serve it with avocado, cheese, and lots of tortilla chips. Also, feel free to serve it over some fluffy white rice too!

Jump to:

• Why You'll Love This Recipe
• Ingredients needed
• Step By Step Instructions
• Browning the beef
• Adding the spices
• Serving this braising beef chilli
• Chunky beef chilli FAQs
• Recipe
• Recipe

Why You'll Love This Recipe

There are so many reasons to love this recipe. A few key ones are...

1. Budget friendly- using store cupboard ingredients and cheap braising beef.
2. This chilli can be simmered on the hob or done in the slow cooker making it very flexible.
3. This beef chilli has just the right amount of beans. Not too many.
4. Tastes even better the next day making it the perfect "cook once, eat twice" kind of dinner.
5. This recipe is also perfect for "freezer filling".

Ingredients needed

• diced stewing beef
• red onion
• minced garlic
• apple juice *this may seem like a strange ingredient in chilli but the acid in it really helps to balance the flavours and tenderise the beef.
• tomato puree
• tinned tomatoes
• mixed beans- or use kidney beans or black beans. This beef chilli recipe is made to be adapatable.
• beef stock (made with a stock cube)
• bay leaves
• paprika
• chilli powder
• cumin
• ground cinnamon- many steak chilli recipes call for some cocoa powder but I sometimes prefer the warmth of cinnamon instead. If you choose to use cocoa powder, simply use the same amount as the cinnamon listed in the recipe card.

For serving

• green onions
• cheese
• avocado
• coriander (cilantro)
• lime
• tortilla chips
• sour cream or Greek yogurt are completely optional and I don't always use them, but they are nice to have sometimes.

Step By Step Instructions

Browning the beef

Step 1 & 2

• Heat some olive or vegetable oil in a Dutch oven for a slow cooker over medium heat.
• Use a paper towel to dry the beef and season with salt. Brown the beef in the hot oil on all sides. This should only take about 5 minutes per side if the beef is dry.
• Add in the chopped onion and garlic and cook until the onion is soft and fragrant. About 5 minutes.

Adding the spices

Step 3 & 4

• Add in all the spices, bay leaves and tomato puree. Cook the tomato puree for about 3 minutes.
• Pour in the beans * if you're using the Aldi mixed beans in Mexican sauce, don't rinse them. If using any other beans, be sure to rinse them well. Add in the tinned tomatoes, beef broth, and apple juice.
• Bring the pot up to a simmer, and then reduce the heat to medium/low and simmer for about 1- 1 ½ hours, until the beef is tender and easy to shred.

Serving this braising beef chilli

I used a fork to shred some of the beef slightly. That way each bite has chunks of tender beef without having large chunks in a few bites.

Before you scoop this warming chilli into bowls and top with all the accessories, be sure to pick out the bay leaves! You don't want anyone accidentally biting into that and you don't want to leave it in longer as the flavour will get too strong and overpowering.

Top it with all your favourite toppings and dig in!

Chunky beef chilli FAQs

Can I freeze leftovers?

This chunky chilli recipe is a freezer hero! To save room in your freezer I highly suggest that you use freezer bags and lay them flat to freeze. Or you can use an airtight container. This chilli will happily sit in your freezer for up to 3 months. But let's be honest... it won't be around anywhere close to that long!

What kind of beef can I use?

I used a lean diced stewing beef for this recipe. But anything like chuck roast or brisket will work here. All your looking for is a lean and tough/ cheap cut of beef that will benefit from slow cooking. If you end up with a larger cut like brisket be sure to dice it into chunks to make it easier to brown and cook.

Can I use any kind of tinned tomatoes?

I used tinned chopped tomatoes, but you can use whole tomatoes and break them up as they cook. It also doesn't matter if they are in herbed tomato sauce or just in their own juice. Both will work really well.

I don't like my chilli that thick. What should I do?

To thin out this chilli just add in some extra beef stock or water until this chilli is just the way you like it.

Recipe

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Recipe

• 400 g diced beef stewing beef or brisket, dried with kitchen paper and seasoned with salt
• 2 tablespoons vegetable oil
• 1 red onion diced *reserve 2 tablespoons for serving
• 6 cloves garlic minced *see notes
• 2 tablespoons tomato puree
• ½ tablespoon chilli powder
• 1 teaspoon paprika
• 2 teaspoons cumin
• ½ teaspoon cinnamon
• 1 395 g tin taco mixed beans in tomato sauce
• 1 400 g tin chunky chopped tomatoes
• 175 ml apple juice
• 300 ml beef broth made with a beef stock cube
• 1 bay leaf

For serving (all optional extras)

• shredded cheddar cheese
• 1 avocado sliced
• 1 green jalapeno sliced
• 1 bunch coriander chopped
• tortilla chips
• limes
• sour cream or Greek yoghurt
• white rice

• In a large Dutch oven for medium heat add the oil and heat until it shimmers, about 3 minutes. Once the oil is hot, add the beef to the pan and brown on all sides, about 5 minutes. Add the pan the onion and garlic and continue to cook until the onion is soft and translucent and the garlic is fragrant. Another 2 minutes.

• Mix the cumin, chilli powder, cinnamon and paprika and add to the pan. Spoon in the tomato puree and the bay leaf cook for a further 2 minutes to coat the beef in the paste and spices.

• Pour in the beans, tomatoes, apple juice and beef stock. Bring to a boil, then turn down to a gentle simmer and cover with a tight-fitting lid. Continue to simmer for about 3- 4 hours until the beef is tender.

• Serve with all the toppings and with rice if you like.

1. Add the garlic according to your taste. I used 6 cloves because this makes a large batch. But you can certainly reduce the amount if you prefer.

2. To make this recipe in a slow cooker, brown the beef either in the bowl of your slow cooker or in a pan on the hob as in step 1. Transfer the beef to the slow cooker and add in the onion and garlic, spices and liquids and cook in the slow cooker on high for 3 hours or on low for about 6 hours. If you're out and you need to leave the chilli on low in the slow cooker for longer it will be absolutely fine. The longer the better for making the beef tender.

Calories: 222 kcal | Carbohydrates: 8 g | Protein: 10 g | Fat: 17 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 36 mg | Sodium: 51 mg | Potassium: 347 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 236 IU | Vitamin C: 6 mg | Calcium: 30 mg | Iron: 2 mg

What is FAQ?

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What is FAQ?

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Source: https://savvybites.co.uk/chunky-beef-chili/

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