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Slow Cooker Chile Con Carne and Frijoles Recipe

Updated on April 12, 2013

Looking for an easy and delicious chili recipe idea for those cold winter evenings? What could be more appealing than the thought of coming home after a busy day to find a big slow cooker full of spicy and delicious chili waiting for you?

The only possible way I can think of to improve this recipe is to make sure that there's a nice cold beer and a pan of freshly baked corn bread ready to be served along with heaping bowls of this concoction. Try the recipe for yourself and see if you agree!

Slow Cooker Chile Con Carne and Frijoles Recipe


  • 2 pounds of ground round or ground sirloin
  • 1 medium sized chopped onion (your choice of yellow, red, or whilte)
  • 1 large red bell pepper, diced
  • 2 cans of kidney beans (14 ounces)
  • 1 can of tomato paste (6 ounces)
  • 2 cans of diced tomatoes (14 ounces)
  • 1 teaspoon of minced garlic
  • 1 teaspoon of cumin
  • 1 teaspoon of cayenne pepper
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of black pepper
  • 2 cups of water

Preparation Instructions:

Brown the ground beef, bell pepper, and onions in a nonstick skillet. Drain well and place in your slow cooker. Drain liquid from kidney beans and add to slow cooker along with canned tomatoes and tomato paste. Add spices and water, stirring well. Place lid on slow cooker and allow to simmer on low for 8 - 12 hours or on high for 4 - 6 hours.

You can serve this chili right away, or refrigerate or freeze for a future meal. If you have leftovers, you'll quickly learn that this mildly spicy chili dish tastes even better a day or two after you cook it, because the spices and flavors have a chance to develop as the dish sits in the refrigerator.

Serving Suggestions:

Main Dish: There are several different ways to enjoy this recipe. It's delicious as a main dish dinner, served with fresh cornbread or crispy crackers. To dress it up, try sprinkling a layer of shredded cheddar on top of your bowl full of chili, then topping it off with sour cream and green onions.

Toppings: This chili is an excellent topping for tortilla chips, baked potatoes, and French fries. You can easily make your own nachos by sprinkling chili over a plate full of fresh tortilla chips, sprinkling with shredded cheddar, and popping the concoction in the microwave. You'll also love the flavor of this delicious chili recipe, sprinkled with cheese, as a topping for baked potatoes or freshly cooked steak fries.


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