• 1 lbs. dried red kidney beans (about 2 cups, dried)
  • 4 lbs. ground beef
  • 2 large onions, chopped
  • 3 garlic cloves
  • 5 T. chili powder
  • 3 bouillon cubes, beef, crushed
  • 2 tsp. smoked paprika
  • 1 tsp. oregano
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 2 - 26 oz. cartons of beef stock
  • 56 oz. crushed tomatoes
  • 6 oz. tomato paste

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This recipe for Slow Cooker Chili Con Carne is GREAT FOR A CROWD and a meaty alternative for someone who doesn’t care for traditional chili.  It’s still packed with flavor yet replaces the chili seasoning with a meaty/beefy flavor.  This is my favorite version – simple and delicious. I often use leftovers to make a beef & cheese dip after a few days. Enjoy!

  1. Soak Red Kidney Beans over night, rinse and clean.
  2. Heat skillet and brown ground beef, discard fat.
  3. Place a slow cooker liner in a large slow cooker.
  4. Combine all the ingredients in the liner, stirring well.
  5. Cover & Crock on LOW 8 hours.

Optional: This recipe can be halved very easily for a smaller crowd! Enjoy!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

Chili Con Carne - Nutrition

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