Chilli Con Carne

Cook time

10 minutes




  • Crock-Pot® Express Crock XL Multi-Cooker
  • 1 tbsp vegetable oil
  • 1kg minced beef
  • 2 medium onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 red capsicum, diced
  • 2 tbsp chilli powder, or to taste
  • 4 tsp ground cumin
  • 1 tsp chilli seeds
  • 2 tbsp. Worcestershire sauce
  • 4 x 400g tins of chopped tomatoes
  • 6 tbsp tomato puree
  • 4 x 400g tins of red kidney beans, rinsed and drained
  • 1 tsp salt
  • 500ml beef stock


  • Step 1 Press BROWN/SEAR function. Adjust the time to 8 minutes. Press START/STOP and allow to preheat.
  • Step 2 Add the vegetable oil to the cooking pot along with the minced beef and brown, stirring regularly.
  • Step 3 Remove the beef to a separate bowl.
  • Step 4 Add the onions and garlic to the pot, adding a little more vegetable oil if needed. Press SAUTÉ and cook for approx. 3-4 minutes until softened and press START/STOP.
  • Step 5 Stir in the remaining ingredients, including the browned beef, secure the lid ensuring the steam release valve is in the seal (closed) position. Press BEANS/CHILI.
  • Step 6 Add a cook time of 10 minutes then press START/STOP.
  • Step 7 Once the unit has finished cooking, allow a natural release time of 5-10 minutes.
  • Step 8 Adjust the seasoning.
  • Step 9 Serve with some steamed rice, tortilla chips, guacamole, fiery salsa and sour cream.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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