Slow Cooker Chili Con Carne

Learn how to make easy, delicious Slow Cooker Chili Con Carne for a comfort food dinner. Including bacon, beef chuck roast, tomatoes, and beans, this stew recipe is overflowing with savory flavor (and practically prepares itself!).

Course Soup

Cuisine American

Prep Time 5

Cook Time 8 15

Total Time 8 20

Servings servings (1 1/2 cups each)

Calories 617kcal

Author Meggan Hill

Ingredients

For the chili seasoning:

1/4 cup chili powder or to taste
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons dried thyme
1-2 teaspoons chipotle chili powder (see note 1)
1 teaspoon ground coriander
Salt and freshly ground black pepper

For the chili:

8 slices bacon
4 pounds boneless beef chuck roast cut into 1 1/2-inch thick steaks (see note 2)
1 large onion diced
2 (14.5 ounce) cans fire-roasted diced tomatoes with green chiles undrained (see note 3)
2 cups chicken broth or water
1 (15 ounce) can kidney beans drained and rinsed (see note 4)
8 cloves garlic minced

To serve:

shredded cheese
sour cream
thinly sliced scallions
fresh cilantro
corn chips such as Fritos brand

US Customary - Metric

Instructions

To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.
Season each side of the beef steaks generously with salt and pepper. Working with one steak at a time, fry in reserved bacon fat until well-browned on each side.
Transfer to a cutting board and repeat with remaining steaks. Cut each browned steak into 1-inch to 2-inch cubes and transfer to slow cooker.
Add onion to pot with bacon fat and beef juice. Stir until softened, about 2 to 3 minutes. Transfer to slow cooker.
To the slow cooker, add the crumbled bacon, tomatoes with chiles, chicken broth or water, beans, garlic, and chili seasoning.
Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. The beef should be falling apart and tender. Strain excess fat off the top if desired. Shred the beef gently with tongs or two forks.
Season to taste with salt and pepper and serve with toppings such as shredded cheese, sour cream, scallions, cilantro, and corn chips.

Video

Notes

Chipotle chili powder: Chipotle chili powder is spicy! If you're unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute 1/2 teaspoon cayenne pepper or omit it entirely.
Chuck roast: Searing the beef is optional but recommended (it adds a ton of flavor), and cutting the roast into thick slabs lets you sear more sides of the beef. If you decide to skip this step, proceed to Step 2 after seasoning the roast with salt and pepper.
Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are good, too.
Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney.
Yield: This recipe makes about 12 cups of Chili con Carne, with variations depending on how big your onion is and what size roast you buy (I measured the yield after cooking a 4-pound roast). It's enough for 8 hearty servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition