Another delicious Bored of Lunch recipe is this Slow Cooker Chilli Con Carne, prepared with diced beef, kidney beans, dark chocolate, ground cumin, and paprika, taking around 6-7 hours to cook and be ready.

To make this Chilli Con Carne in the slow cooker, start by combining diced beef, 1 chopped onion, and 5 crushed garlic cloves. Stir in 150ml beef stock, 400g chopped tomatoes, 1 tsp ground cumin, 1 tsp paprika, and cook on low for 6–7 hours. For the final touch, add 30g dark chocolate and a 400g tin of drained kidney beans, then cook for another hour.

Check out this recipe and discover how straightforward steps lead to a deliciously rich and comforting meal.

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Bored Of Lunch Slow Cooker Chilli Con Carne Ingredients

• 1 tbsp of olive oil (just a little something I like to add for sautéing the onion and garlic, trust me, it makes a difference)
• 500g of diced beef
• 1 onion, chopped
• 1 red chili, sliced with seeds
• 5 garlic cloves, crushed
• 150ml of beef stock
• 400g tin of chopped tomatoes
• 1 tsp of ground cumin
• 1 tsp of paprika
• 1 tsp of ground cinnamon
• 1 tsp of chili powder
• 2 curry leaves
• 30g of dark chocolate, chopped
• 400g tin of kidney beans, drained
• Salt and pepper, to taste

How To Make Bored Of Lunch Slow Cooker Chilli Con Carne

1. Start the flavor party: In your slow cooker, combine the olive oil, diced beef, chopped onion, sliced red chili, and crushed garlic.
2. Build the base: Pour in the beef stock and add the chopped tomatoes, ground cumin, paprika, ground cinnamon, chili powder, and curry leaves. Season with salt and pepper according to your taste.
3. Low and slow is the way to go: Set your slow cooker to low and let it cook for 6–7 hours. This slow simmering will meld the flavors together and tenderize the beef to perfection.
4. The grand finale: An hour before serving, it’s time to add the chopped dark chocolate and drained kidney beans to the mix. The chocolate will melt into the chili, adding a depth of flavor that complements the spices beautifully, while the beans will bring in a nice texture without turning mushy.
5. Serve it up: Once everything is beautifully cooked and the chili is thick and rich, serve it hot. Personally, I go for 150g of cooked rice per person or a couple of tacos if I’m in the mood for something different.

Recipe Tips

• Brown the beef first: Searing the beef in a pan before adding it to the slow cooker enhances the flavor and texture of the chili.
• Layer the flavors: Add a splash of red wine to the beef mixture before cooking to deepen the chili’s rich, complex taste.
• Thicken the chili: If you prefer a thicker chili, mix in a tablespoon of cornflour dissolved in water during the last 30 minutes of cooking.
• Boost the heat: For a spicier kick, include a diced jalapeño or increase the amount of chili powder to your taste.
• Enhance the chocolate: Instead of dark chocolate, try a tablespoon of cocoa powder for a more subtle chocolate undertone that still enriches the chili.

Recipe Variations

• Turkey Chili: Swap the beef for ground turkey to lighten up the dish without sacrificing flavor; adjust cooking times accordingly.
• Vegetarian Delight: Replace the beef with a mix of quinoa and black beans for a hearty vegetarian option, keeping the rest of the ingredients the same.
• Beer-infused Chili: Use a cup of your favorite beer in place of some beef stock for a malty depth that complements the spices beautifully.
• Sweet and Smoky: Add a tablespoon of brown sugar and smoked paprika to introduce a sweetly smoky dimension that balances the chili’s heat.
• Caribbean Twist: Mix in a cup of diced pineapple and a teaspoon of allspice for a sweet and spicy version that’s unexpectedly delightful.

What To Serve With Chilli Con Carne

Honestly, when it comes to rounding off a hearty meal like Chilli Con Carne, you can’t go wrong with cornbread or rice to soak up all that rich sauce.

Tortilla chips and guacamole add a lovely crunch and freshness, while Mexican street corn brings a smoky sweetness.

How To Store Chilli Con Carne

In The Fridge:

Got leftovers? Simply pop your Chilli Con Carne into an airtight container once it’s cooled down a bit. It’ll keep in the fridge for up to 3 days. This way, you’re set for a quick, delicious meal without any hassle.

In The Freezer:

And if you’re planning ahead or cooking in bulk, freezing is a fantastic option. Just make sure it’s cooled before you tuck it away in freezer-friendly bags or containers.

It’ll stay good for about 4 months – just imagine, a no-effort dinner waiting for you on a busy night!

How To Reheat Chilli Con Carne

When you’re ready for round two, gently warm it up on the stove over medium heat until it’s piping hot all through. Stirring it now and then keeps things even.

If you’re short on time, the microwave works in a pinch – just throw in a splash of water to keep it moist and cover it up.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Chicken Curry
• Slow Cooker Chicken Normandy
• Slow Cooker Creamy Garlic Chicken