This easy slow-cooker chili con carne recipe uses a hearty beef roast and a flavorful spice rub, cooking low and slow for a delicious, tender, rich stew perfect for a cozy dinner with family and friends.
- Rump roast or chuck roast
- Smoked paprika
- Dried oregano
- Ground pepper
- Avocado or olive oil
- Red pepper
- Yellow pepper
- Serrano pepper
- Whole tomatoes
- Beef broth
Making The Delicious Chili Con Carne In The Slow Cooker:
This chili con carne recipe is loaded with tender beef in a rich, spicy stew with peppers, onion, and flavorful seasoning. We’re using a hearty beef roast and adding a wet spice rub, cooking it low and slow in the slow cooker for a delicious chili con carne recipe that’s destined to become a family favorite.
A squeeze of lemon brightens the dish, and you can dial up the spiciness by increasing the number of jalapenos and serrano peppers. We like to serve this over corn chips for a delicious, easy Texas Frito Pie.
Trim up a two-and-a-half to three-pound rump roast. You can also use a chuck roast if you can’t find a rump roast. Score the top and bottom of the roast with about a half-inch deep cuts and a crosshatch pattern. Then, liberally season it with salt and pepper.
Heat two tablespoons of avocado or olive oil in a cast-iron skillet over medium-high heat. When the oil is hot, sear both sides of the roast until it’s nicely browned. Then remove it from heat and set it aside to cool while we make the spice rub.
Mix two teaspoons of smoked paprika, two teaspoons of dried oregano, one teaspoon of cumin, half of salt, half of ground pepper, and the zest of one lemon and its juice. Then, rub the paste into the seared roast, getting it down into all the cuts, grooves, and sides. Then, add the roast to the bottom of the slow cooker.
Next, peel and roughly chop one medium onion and add it to the slow cooker. Then, seed and chop red and yellow pepper and add them to the slow cooker. I am adding one jalapeno, sliced, and half of the serrano pepper, diced. You can add more or less based on how spicy you like your chili. Once you’ve added all the peppers to the slow cooker, add one 20-ounce can of whole tomatoes. Add the juice, and then I like to squeeze the tomatoes, giving them a crush and still keeping some chunks.
Then roughly chop about a half cup of cilantro and add it to the slow cooker. Measure one cup of beef broth and add it to the slow cooker. This will cook for seven to eight hours on low, and it will be the most tender, delicious chili con carne you’ve ever tasted. And here it is, it’s rich and hearty.
Use tongs or forks to break that roast into thick chunks of beef. It’s got great color from the searing, nice big pieces of pepper and tomatoes. Then top with more fresh cilantro and serve the chili con carne over corn chips. We’re having Frito pies today, and we’ll top the chili with our favorite cheese, sour cream, and a little more cilantro. This dish is so delicious, and we can’t wait for you to try it.
- 2.5-3 lb rump roast or chuck roast
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp avocado or olive oil
- 1 medium onion, peeled and roughly chopped
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 jalapeno, sliced (adjust to taste)
- 1/2 serrano pepper, diced (adjust to taste)
- 20 oz can of whole tomatoes
- 1/2 cup roughly chopped cilantro
- 1 cup beef broth
- Trim and score the roast, then season it with salt and pepper.
- Sear the roast on both sides in a cast-iron skillet with oil.
- Mix the spice rub ingredients and rub it onto the seared roast.
- Add the roast to the slow cooker and top it with onion, peppers, jalapeno, serrano pepper, tomatoes, cilantro, and beef broth.
- Cook on low for 7-8 hours.
- Shred the roast into thick chunks and serve over corn chips. Top with more cilantro and desired toppings.
Nutrition Information:Serving Size: 1 cup
Amount Per Serving: Calories: 250 kcalTotal Fat: 12gSodium: 400mgCarbohydrates: 8gProtein: 28g