Slow Cooker Beef Chilli is a comforting, hearty dish that’s perfect for busy weeknights or lazy weekends. By using a slow cooker, the flavours meld together beautifully as the beef becomes tender and the sauce thickens. This recipe features kidney beans and corn, adding texture, colour, and extra nourishment to your meal.
Ingredients
- 500g lean beef mince
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon chilli powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 150ml beef stock (low-sodium if possible)
- 1 can (400g) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon oil (vegetable or olive oil)
Optional Additions
- 1/2 teaspoon cayenne pepper if you prefer more heat
- A pinch of sugar to balance the tomato acidity
Instructions
1. Brown the Beef
Heat 1 tablespoon oil in a pan over medium-high heat. Add the beef mince, breaking it up with a wooden spoon. Cook for about 5-7 minutes, or until the beef is browned and most of the moisture has evaporated. Drain any excess fat if necessary.
2. Sauté the Vegetables
Add the onion, garlic, and diced red bell pepper to the pan with the beef. Cook for 3-4 minutes or until the vegetables begin to soften, stirring occasionally to prevent sticking.
3. Season and Combine
Stir in the chilli powder, ground cumin, smoked paprika, salt, and black pepper. If you like more heat, consider adding cayenne pepper. Mix everything well to coat the beef and vegetables in the aromatic spices.
4. Transfer to Slow Cooker
Pour the chopped tomatoes, tomato paste, and beef stock into your slow cooker. Add the browned beef mixture, ensuring all ingredients are well combined. If the sauce seems too thick, add a little extra stock or water. If it’s too thin, you can add a bit more tomato paste.
5. Slow Cook
Cover with the lid and set the slow cooker to low for 6-8 hours or high for 3-4 hours. The longer cooking time on low heat allows the flavours to develop more deeply and the beef to become extra tender.
6. Add Kidney Beans and Corn
About 30 minutes before serving, stir in the kidney beans and corn kernels. Continue cooking with the lid on, allowing the beans and corn to heat through and absorb the chilli’s flavours.
7. Taste and Adjust
Give the chilli a taste and adjust seasoning with extra salt, pepper, or a pinch of sugar if the tomatoes are too acidic. If you desire more spice, add a dash of hot sauce or a sprinkle of chilli flakes.
8. Serve
Ladle the Slow Cooker Beef Chilli into bowls. Garnish with toppings such as grated cheese, chopped fresh coriander, or a dollop of sour cream. Serve with crusty bread, tortilla chips, or steamed rice for a complete, satisfying meal.
Tips for Perfect Slow Cooker Beef Chilli
- Use lean beef mince to reduce excess grease.
- For a thicker consistency, leave the slow cooker lid off for the last 15-20 minutes to allow excess liquid to evaporate.
- Adding kidney beans and corn later in the process prevents them from becoming overly soft.
- Adjust the spice level to suit your taste. You can also add jalapeños or fresh chillies for extra heat.
Enjoy this Slow Cooker Beef Chilli with Kidney Beans and Corn for a hearty, flavourful dinner option that’s both comforting and convenient.