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
Good question! Just like adding sugar helps to balance out the flavours, it is said that the chocolate helps to balance out the acidity from the tomatoes and yields more depth in flavour.
As long as you aren't adding huge amounts your chilli shouldn't turn into chocolate chilli. If you are sceptical or worried about the overall outcome then simply omit this step as it is optional.
No, you can leave them out or use another type of legume i.e. navy, pinto, black beans, black eyed peas and so fourth.
You can serve with any of the following Okra Rice, Brown Rice, Mac and Cheese and Cauliflower Rice for a low carb option.
Don't panic! What you can do to remedy this problem is to simply transfer the chilli to a skillet/frying pan. You will need the liquid to evaporate by increasing the heat under the pan.
This will rid most of the liquid. Make sure you are stirring the chilli and don't leave it unattended as it is likely to burn.
You have a number of serving options - red onions, salsa, avocado, your favourite spicy sauce, dairy free cheese, tacos, tortillas the list is endless.
I personally haven't tried it but you should be okay doing so. Simply select the lowest setting which will be "low" for 6-8 hours.
I would recommend checking the liquid levels as you may need to add some more stock/water.
NO!! it's definitely not extremely chilli. As a spice lover, I do appreciate mild flavours and this chilli is very subtle.
It won't make your eyes water or nose run, it's mild but I must stress if you want a spicy chilli then please feel free to add more chilli powder/ fresh chillies.
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)
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 can of chopped tomatoes (14oz)
- 800g can of 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
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.
Kazza says
My son loves chilli & this recipe was spot on for him. I cooked it on slow for 6 hrs & used chunks of a chopped up lamb leg.....the lamb literally melted in your mouth. Delicious! I had sliced carrots for the final hour & chilli beans then as otherwise they would have turned to mash. There is a beautiful balance of spices in this dish. And those that wanted to could up the chilli with extra on the side. Served with jalapeño sliced bread, rice, nachos & salsa. Yum!
Charla says
Yay! I'm so glad you enjoyed this chilli, it's so delicious right? Sounds like you had an amazing feast too. Thank you for your feedback.
Claudia Lamascolo says
We love lamb and this sounds like a fabulous recipe I love the ingredients you used fantastic flavors!
Charla says
Thanks Claudia
Danielle Wolter says
What an awesome idea! I loved how flavorful and delicious this was with the lamb. Can't wait to make it again!
Charla says
Thanks for the wonderful feedback Danielle.
Gail Montero says
I've added chocolate in chili before and it adds another layer of flavor. YUM!
Charla says
Yes, it definitely does Gail and thank you.
Kristina Tipps says
I prefer lamb and make it often in place of beef, so thank you for this idea! I've never used it to make chili con carne. It was amazing!
Charla says
Yay!, I'm so glad to hear that you enjoyed the lamb version.
Jovita says
I love Chilli Con Carne but I have never tried making it with lamb. Thank you for such a great idea and especially for the easy slow cooker recipe!
Charla says
You are more than welcome Jovita.