For when it’s totally inconvenient to brown meat and saute vegetables, enter the easiest Slow Cooker Chili con Carne. This is a true set and forget recipe. The end result? It’s hearty, bold, slightly tangy, and makes plenty to stretch into “can’t wait for dinner” leftovers.
Slow Cooker Chili con Carne
- 2.5-3 lb boneless beef chuck or rump roast
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 large onion, chopped
- 1 Tbsp minced garlic
- 16 oz jar favorite tomato salsa
- 2 14.5-oz cans fire roasted diced tomatoes
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 2 tsp dried oregano
- 1 Tbsp brown mustard
- 2 Tbsp tomato paste
- 2 tsp kosher salt
- 1 cup beef stock
- 1 14.5-oz can black beans, drained
- Chopped cilantro
In a large slow cooker, combine all ingredients through beef stock. Cover and cook on LOW 8-9 hours.
Remove roast and shred with two forks (then chop into bite-sized pieces if you prefer) and return to slow cooker. Stir in black beans and a large handful of chopped cilantro. Season to taste with additional salt.
Meal Prep Tips
Chop the onion, peppers, and garlic up to 4 days in advance. Store together in an airtight container in the fridge. It will also save you some time to measure out all of the spices in advance. Store them together in a covered dish on the counter.
Combine all of the ingredients in the crock of your slow cooker up to 24 hours in advance. Then simply transfer to a slow cooker in the morning before leaving for work.