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Hairy Bikers Slow Cooker Chilli Con Carne

Hairy Bikers Slow Cooker Chilli Con Carne
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This Hairy Bikers-inspired chilli con carne is rich, smoky, and deeply flavorful, thanks to slow cooking that tenderizes the beef and blends the spices. It has a thick, hearty texture with tender kidney beans and a slight kick from cayenne pepper, perfect for a comforting weeknight dinner or make-ahead meal.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 lb ground beef (80/20 blend)
  • 1 medium onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup beef broth
  • For serving: sour cream, shredded cheddar cheese, fresh cilantro, lime wedges (optional)

Instructions

  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until the oil shimmers. Add 1 lb ground beef and use a spatula to break it into small crumbles. Cook undisturbed for 2-3 minutes to develop a brown crust, then stir and continue cooking until no pink remains, about 5-7 minutes total. This browning step creates fond at the bottom of the pan, which adds depth and umami to the chili.
  2. Reduce the heat to medium and add the finely diced onion and diced red bell pepper. Sauté, stirring occasionally, until the vegetables are softened and the onion turns translucent, about 5-7 minutes. Cooking them slowly extracts natural sugars, contributing sweetness to balance the spices and prevent bitterness.
  3. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning. Garlic can turn bitter if overcooked, so this brief cook time preserves its aromatic quality without harshness.
  4. Stir in 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and tomato paste. This step unlocks the oils in the spices, deepening their flavor and removing any raw taste.
  5. Transfer the entire meat and vegetable mixture from the skillet to a 6-quart slow cooker. Use a wooden spoon to scrape any browned bits (fond) from the skillet into the slow cooker, as these bits are packed with flavor and will enhance the chili during cooking.
  6. Add the can of diced tomatoes with their juices, drained and rinsed kidney beans, and 1 cup beef broth to the slow cooker. Gently stir to combine all ingredients, ensuring the beans are evenly distributed without mashing them, which helps maintain their texture.
  7. Cover the slow cooker and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. The long, slow cooking allows the flavors to meld thoroughly and the beef to become tender, while the low heat prevents the beans from breaking down too much.
  8. After the cooking time is complete, carefully remove the lid and taste the chili. Adjust seasoning with additional salt or pepper if needed, keeping in mind that flavors concentrate during slow cooking. The chili should be thick and hearty, with the liquid reduced slightly.
  9. If the chili seems too thin, cook uncovered on high for an additional 15-30 minutes to reduce the liquid, stirring occasionally to prevent sticking. This step ensures a rich, spoonable consistency that clings to toppings.
  10. Serve the chili hot, ladled into bowls. Top with optional sour cream, shredded cheddar cheese, fresh cilantro, and a squeeze of lime juice to add creaminess, sharpness, freshness, and brightness, enhancing the overall flavor profile.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through, about 10-15 minutes. For frozen chili, thaw in the refrigerator overnight before reheating. Avoid boiling during reheating to prevent the beans from becoming mushy.

Nutrition

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Find it online: https://britishrecipes.uk/hairy-bikers-slow-cooker-chilli-con-carne/