Slow Cooker Chili Con Carne
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
This classic Chile con Carne is a bold, slow-simmered stew packed with tender beef, rich spices, and just the right kick of chili heat.
Rooted in Tex-Mex tradition, it’s the kind of dish that warms you from the inside out—perfect for game day, cold nights, or anytime you’re craving something soul-satisfying.
This no-fuss recipe delivers slow-cooked taste with simple, hearty ingredients. Grab a spoon—and maybe a cold drink—because this one brings the heat.
Slow Cooker Chili Con Carne
Cook time: 8 Hours Prep time: 10min Total time: 10min
Servings: 6-8
Ingredients
- 2 ½ - 3-lbs. Heinen's organic grass fed beef flank steak
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 large onion, chopped
- 1 Tbsp. garlic, minced
- 1 jar Heinen's organic mild or medium salsa
- 2- 14.5-ounce cans Heinen's fire-roasted diced tomatoes
- 3 Tbsp. Heinen's chili powder
- 1 Tbsp. Heinen's ground cumin
- 2 tsp. smoked paprika
- 2 tsp. Heinen's oregano
- 1 Tbsp. brown mustard
- 2 Tbsp. tomato paste
- Kosher salt
- 1 cup Heinen's organic beef stock
- 1- 14.5 oz. can Heinen's black beans
- Cilantro, chopped
Instructions
- In a large slow cooker, combine all of the ingredients through the beef stock. Cover and cook on low for 8-9 hours.
- Remove the meat and shred with two forks then return it to the slow cooker.
- Stir in black beans and a large handful of chopped cilantro. Season to taste with additional salt.
