Slow cooker beef chilli

Slow cooker beef chilli is a real Winter warming dish and it is very straight forward to prepare. I am a huge fan of using my slow cooker, especially during Winter. I love being able to throw everything together and then at the end of the day there is a lovely meal. By documenting my recipes I’ve been able to start being more consistent with the taste and thickness of sauces too! Anyway, this slow cooker beef chilli is a firm favourite in our home and here is a little sneak peek at the end result.

Slow cooker beef chilli - A sneak peek at the end result

Ingredients for slow cooker beef chilli

Beef mince (I used steak mince from Musclefood)

Lentils – a handful



Kidney beans

A tin of tomatoes, a tub of cherry tomatoes or a pot of passata

1 tablespoon of chilli powder

1/2 tablespoon of smoked paprika

2 teaspoons of oregano

2 teaspoons of cumin

A square of dark chocolate – I used 85% green & blacks as I already had this in

Garlic puree

A frozen chilli cube – Ours were made from allotment leftovers

Optional – natural yoghurt to stir through 30 minutes before serving. This cools it down a little and gives a smoother consistency to the sauce.

You’ll also want a slow cooker too, obviously. This is my slow cooker of choice and it is fantastic. When the dinner has finished cooking I can turn it to keep warm. This is ideal for any meals where you may want to return back for seconds. Since having the keep warm function I have found that I serve up smaller portions. This has helped with portion control, as we know we can go back for more. We usually don’t and then the leftovers can be kept and enjoyed for lunch the following day.

Method for slow cooker beef chilli

You can start by browning off the onions and mince, if you choose. I don’t bother personally. The end result is still delicious. The slow cooker ensures that things are cooked thoroughly and safely.

This is what mine looks like before cooking (note the raw onions):

Slow cooker beef chilli - A look at the chilli before it was cooked

I personally let this cook for around 8 hours on low. You could cook this in 4 hours on high or leave it even longer on low if you are going to be busy. It is a really forgiving dish that needs no attention.

Serving suggestion for slow cooker beef chilli

This is quite a versatile dish. You could serve it with tortillas (find my recipe here).  You could turn the tortillas into tortilla chips. You could also serve on top of a baked potato, with a salad, as a pizza topping or with rice. Leftovers can be frozen, as they have now been cooked. Leftovers are quick to defrost in the microwave too.

Here are some of my other slow cooker recipes:

Slow cooker roast chicken

Slow cooker pulled pork

You can also read my meal planning with mince post for more inspiration on what to do with leftover mince.

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Slow cooker beef chilli - A warming, spicy, chilli that is cheap to make and can simmer in the slow cooker while you're out.

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