Chilli Con Carne is a comforting classic, and it tastes at its best after a long cook in the slow cooker. Whether you like it spicy or mild, chilli con carne has a deep and rich flavour to warm up those winter evenings.
I usually shy away from making chilli as I don’t like spicy food and the recipe name “chilli con carne” literally has chilli at the beginning of its name. This recipe gives you the choice to adapt the spice, whilst also giving you the flavour and yumminess of the classic chilli con carne . I always use the cumin and dried herbs in this recipe. I am cautious with the chilli powder, sometimes only adding a teaspoon. Give this recipe a few trials with different layers of spices, until you feel you have the right heat.
To save time, you can skip the frying of the onions and spices and put them raw in the slow cooker along with the other ingredients. While you are preparing the other ingredients, the meat can brown in the frying pan. Frying both the onion and meat provides the dish with a deeper flavour. This chilli freezes perfectly, which means you can pop it in the slow cooker anytime and have a quick dinner ready to reheat for another evening.
Toppings are good fun when enjoying chill con carne for dinner. My favourite toppings on chilli are sour cream and avocado, as they are a good accompaniment to the spice. Grated cheese melts and tastes yummy on the beans and mince. You could also add spring onions or increase the heat with some jalapenos.
If you prefer to have a vegetarian style of this meal, I’d recommend my black bean chilli, which is a very similar recipe with beans and tomatoes, but without the meat.