Lamb Chilli Con Carne (Slow Cooker)

This lamb chilli con carne is the perfect spin on its beef counterpart. It's lean, simple, incredibly tasty courtesy of using the slow cooker . Perfect for a weeknight dinner or even batch cook and save for another time.

I'm sure most people are familiar with chilli con carne or even the term "chilli". If you haven't then you are in for a real treat today.

I've been privy to some pretty interesting conversations where the people who I was surrounded by would boast about their "chilli".

It was a case of who can make the best chilli, what ingredients do you put in yours etc.. etc..

Along with the do's and don'ts, that conversation had me curious to the point where I challenged myself to make my own homemade chilli con carne.

What is chilli con carne?

In short, it simply means "chili with meat". A spicy stew that is made with red kidney beans, onion, garlic, cumin etc.. and chilli peppers although some people use chilli powder instead.

The primary ingredient in a chilli con carne is the meat which is beef. In terms of the origins of this dish. I believe it lies between southern Texas and Northern Mexico.

There's always some type of discourse in terms of what constitutes an authentic chilli.

For example some say, ground/mince meat should be used, canned tomatoes are a no no and so is powdered chilli.

I'm certainly not proclaiming this chilli to be authentic because it isn't. I'm simply showcasing a lamb variation of the dish that I'm confident the whole family will enjoy.

It's simple, flavoursome and packed with bold flavours that I know you and your loved ones will make again and again.

Ingredients you need 

The steps

• On medium heat, add the olive oil and proceed to sauté the onion, garlic and red bell peppers until soft and translucent (I'm using my sear/stew all in 1 unit).
• Add the meat and then proceed to brown the meat (this will take several minutes).
• Season the lamb with your spices - cayenne pepper, paprika, cumin, ground cinnamon, garlic/onion powder, oregano and coconut sugar.
• You many notice excess liquid building up in the pan, if so you will want to either drain this off (not all of it) or increase the heat and allow the liquid to evaporate before moving on to the next step (Make sure to stir and be careful NOT to burn your lamb if doing the latter)
• Transfer the contents to your slow cooker unit (I didn't have to do this since mine is 2 in 1).
• Add the tomatoes, red kidney beans, and bay leaves.
• Pour the lamb stock (add (80ml)⅓ cup first, you may not need the full (125ml) ½ a cup) over the lamb/vegetables. 
• Put the lid on a slow cooker on high for 4 hours.
• Once cooked remove the bay leaves  and add the chocolate pieces if you are using.
• Season with black pepper and pink salt to taste.

Frequently asked questions

Notes and tips 

• Don't be tempted to constantly lift the slow cooker lid as this will only allow the heat to escape and delay the cooking process.
• This recipe serves up to 6 people.
• Use 125ml/ ½ cup of water and a few extra tablespoons of water if you are using 680g (1 ½lb) worth of lamb.
• Feel free to use my homemade version of Mutton Stock if needed
• Before adding the tomatoes etc.. as mentioned in the instructions, it's very important to ensure that the majority of the liquid has been removed as this will ensure that your chilli is NOT over saturated.
• Please note this is NOT a flaming hot chilli, the spice level is VERY subtle. If you want an extra spicy chilli then add more cayenne pepper or use fresh chillies.
• To cut down on the excess fat I would recommend using "lean ground/mince lamb)
• Be sure to do a taste test and adjust the seasoning and spiciness to suit.
• Slow cookers are designed to retain moisture so in terms of liquid less is more, don't over saturate your chilli with water/stock.
• Store any leftovers in the refrigerator and consume within a few days, alternatively, you can freeze the leftovers (for up to 3 months) and thaw out and re-heat.
• You can serve this as a main dish, side dish or even as a topping.

More lamb recipes to try

• Lamb Fried Rice
• Slow Cooker Lamb Stew
• Grilled Lamb Kofta Kebabs
• Lamb Leg Steaks with Caramelized Onions

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Lamb Chilli Con Carne (Slow Cooker)

This lamb chilli con carne is the perfect spin on its beef counterpart. It's lean, simple, incredibly tasty courtesy of using the slow cooker . Perfect for a weeknight dinner or even batch cook and save for another time.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Prep Time: 30 minutes

Cook Time: 4 hours 15 minutes

Total Time: 4 hours 45 minutes

Servings: 4 people

Calories: 643kcal

Author: Charla

Ingredients

• ▢ 2 tablespoon olive or coconut oil (30g)
• ▢ 1 large onion chopped
• ▢ 4 garlic cloves minced
• ▢ 1 red bell pepper chopped
• ▢ 550g- 680g lean ground/mince lamb 1lb-1½lb
• ▢ 2 teaspoon cayenne pepper (10g) the amount is dependent of your heat threshold
• ▢ 1 tablespoon paprika (15g)
• ▢ 1 tablespoon oregano (15g)
• ▢ 3 teaspoon cumin (15g)
• ▢ ½ teaspoon ground cinnamon (2.5g)
• ▢ 1 teaspoon onion powder/granules (5g)
• ▢ 1 teaspoon garlic powder/granules (5g)
• ▢ ½ tablespoon coconut sugar (7.3g)
• ▢ 400g chopped tomatoes (14oz)
• ▢ 800g red kidney beans (equavalent to 2 cans/tins of 28oz)
• ▢ 2 bay leaves
• ▢ 125 ml lamb stock use to 2 stock cubes in ½ cup of water (gluten free if needed) or see notes for my homemade version
• ▢ black pepper and pink salt to taste
• ▢ 3-4 small pieces of dairy free chocolate or use 1tsp of cacao powder
• ▢ fresh chillies chopped, if you want a really spicy chilli, see notes

US Customary - Metric

Instructions

• On medium heat add the olive oil and proceed to sauté the onion, garlic and red bell pepper until soft and translucent (I'm using my sear/stew all in 1 unit).
• Add the meat and then proceed to brown the meat (this will take several minutes).
• Season the lamb with your spices - cayenne pepper, paprika, cumin, ground cinnamon, garlic/onion powder, oregano and coconut sugar.
• Transfer the contents to your slow cooker unit (I didn't have to do this since mine is 2 in 1).
• Add the tomatoes, red kidney beans, and bay leaves.
• Pour the lamb stock (add (80ml)⅓ cup first, you may not need the full (125ml) ½ a cup) over the lamb/vegetables. 
• Put the lid on a slow cooker on high for 4 hours.
• Once cooked remove the bay leaves and add the chocolate pieces if you are using.
• Season with black pepper and pink salt to taste.

Notes

• Don't be tempted to constantly lift the slow cooker lid as this will only allow the heat to escape and delay the cooking process.
• This recipe serves up to 6 people.
• Use 125ml/ ½ cup of water and afew extra tablespoons of water if you are using 680g (1 ½lb) worth of lamb.
• Feel free to use my homemade version of Mutton Stock if needed
• Before adding the tomatoes etc.. as mentioned in the instructions, it's very important to ensure that the majority of the liquid has been removed as this will ensure that your chilli is NOT over saturated.
• Please note this is NOT a flaming hot chilli, the spice level is VERY subtle. If you want an extra spicy chilli then add more cayenne pepper or use fresh chillies.
• To cut down on the excess fat I would recommend using "lean ground/mince lamb)
• Be sure to do a taste test and adjust the seasoning and spiciness to suit.
• Slow cookers are designed to retain moisture so in terms of liquid less is more, don't over saturate your chilli with water/stock.
• Store any leftovers in the refrigerator and consume within a few days, alternatively, you can freeze the leftovers (for up to 3 months) and thaw out and re-heat.
• You can serve this as a main dish, side dish or even as a topping.

Nutrition

Calories: 643kcal | Carbohydrates: 170g | Protein: 317g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 509mg | Potassium: 107mg | Fiber: 390g | Vitamin A: 77IU | Vitamin C: 67mg | Calcium: 67mg | Iron: 370mg

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