This Slow-Cooker Chilli Con Carne was created as part of a paid partnership with Maple from Canada UK.
This slow-cooker chilli con carne is such a hearty, warming and easy-to-cook dish for September. As summer draws to a close, and that back-to-school vibe returns, we’re all looking for quick and easy ways to make meals that are wholesome, delicious and simple. A dish that fully embraces Autumn, this slow-cooker chilli con carne has a gentle hit of spice paired with the rich, caramel-y flavours of 100% pure Canadian maple syrup. Maple syrup is a natural sweetener, helping to balance out the acidity of the tomatoes and mellow the kick you get from the chipotle paste. Throw everything into a slow cooker, leave overnight and then serve with rice and tortillas.
What makes this slow-cooker chilli con carne so special?
This slow-cooker chilli con carne is sublime – whether you’re pairing it with grated cheese and jalapeños, or looking to freshen it up with coriander, yoghurt and tortilla chips. But there are reasons I love this recipe over simply what you pair it with…
- Khadki It’s easy and quick to make. Whether you’re looking for a simple midweek meal or want to batch cook your food for the week ahead, this recipe requires minimal hands-on time.
- buy provigil online Short on time? You can skip slow cooking and cook it up for 30 minutes over the stove or in the oven.
- It’s a one-pot wonder. The fact that this is made in one-pot makes it an easy choice for family dinners or big gatherings.
- It pairs with tons of things. Jacket potatoes. Rice. Garlic bread. Sweet potatoes. The possibilities are endless!
- It keeps well for at least 5 days. Refrigerate in an airtight container, and be sure to heat it well before eating. I also advise always cooking rice from scratch rather than reheating leftovers.
3 tips for making this slow-cooker chilli con carne:
- Cook it slow and low. I particularly suggest investing in a slow cooker because you can bung everything in and let it do its thing. If you’re cooking it over the hob, or in the oven, low and slow is best so as to avoid your meat becoming tough.
- Add a really good glug of 100% Pure Canadian Maple Syrup. You’ve heard of dark chocolate being added to chilli, right? Well Dark 100% Pure Canadian Maple Syrup is that little bit better – adding body, richness and depth to the flavours while balancing out the acidity of your tinned tomatoes. I personally prefer it over chocolate, which can sometimes feel too heavy.
- Pair it with your favourite “extras’. While this is perfect served with rice and chopped coriander on a cold, autumnal evening, you could also pair it with guacamole, tortilla chips and yoghurt for a fresher, summer dish.
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
1. Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
2. Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
3. Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
4. Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made this slow-cooker chilli con carne over on Instagram!
Slow-Cooker Chilli Con Carne
- 4 tbsp olive oil
- 500 g beef mince
- 1 onion chopped
- 1 large stick of celery
- 1 large red pepper sliced
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 tbsp chipotle paste
- 3 tbsp tomato purée
- 1 can chopped tomatoes
- 1 beef stock pot
- 4 tbsp Dark 100% Pure Canadian Maple Syrup
- 1 can black beans
- 300 g rice cooked
- Tortilla chips to serve
- Sour cream or yoghurt to serve
- Coriander finely chopped, to serve
- 1 lime sliced, to serve
- Turn on your slow cooker to its lowest setting and chop up all your vegetables.
- Heat 2tbsp oil in a large, non-stick frying pan over a medium-high heat and then add the mince once hot. Fry for 8-10 minutes until browned all over, then pour into the slow cooker.
- Wipe out your pan, and heat another 2tbsp of olive oil. Fry the onion, celery and pepper for 10 minutes until softened. Add the garlic, cumin and smoked paprika, mixing for 1 minutes before removing from the heat. Add to the slow cooker.
- Stir in the oregano, chipotle paste, tomato purée, canned tomatoes, 100% Pure Canadian Maple Syrup and stock pot. Season with salt and pepper, then mix well.
- Place the lid on your slow cooker and leave to cook for at least 6 hours (I usually leave it overnight).
- Stir in the black beans around 1 hour before the cooking time is up.
- Serve with cooked rice, tortilla chips, sour cream, a sprinkling of coriander and wedges of lime.
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