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.

Course Main Course

Cuisine American, Mexican

Prep Time 30

Cook Time 4 15

Total Time 4 45

Servings 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