Slow Cooker Chili Con Carne

Picture of Slow Cooker Chili Con Carne
I'd like to share with you all my favorite chili recipe. It's perfect for those cold winter days (or anytime really), and it's ridiculously easy to make!

I have created this Instructable to meet the needs of people who prefer their chili with a milder taste, but for those of you that like it HOT... don't worry it can easily be adjusted to satisfy tastebuds of all kinds.  

This is a Chili Con Carne. There are NO beans, tomatoes, or onions in this chili... but if you must have them feel free to add them :-)

To prepare this meal you will need a crock pot, blender, and a grill (or some way to roast your peppers.. maybe in the oven). 
You will also need some beef, chili peppers, olive oil, salt, and cumin.
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Step 1: Gather Your Ingredients

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One beef shoulder 
A variety of chili peppers
One can of chipotle peppers in adobe sauce
Ground cumin

For a mild chili like this one, use a larger percentage of mild peppers, and only a few hot peppers. This recipe uses:
5 poblano peppers
4 jalapenos
3 red chili peppers
4 yellow peppers
4 anaheim peppers
4 serrano chilis
1 habanero

If you would like it spicier, take away a few of the poblano peppers and add more serrano peppers, and maybe another habanero. Or, keep the poblanos AND add more hot peppers! 

*In the images you will see more peppers and beef. This is because I doubled the recipe so that I would have some to freeze.

Step 2: Prepare Your Chili Sauce

Picture of Prepare Your Chili Sauce
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  • Gather your peppers and pour a little olive oil over them.
  • Place them on your grill and roast them until they are wrinkled. 
  • Remove from grill and let them rest until they are cool enough to handle.
  • After they have cooled, cut them open and remove the skin and seeds
  • Place all the peppers (including your canned chipotles with the sauce) in your blender and blend until it becomes a sauce.

Don't worry too much about removing EVERY seed, and ALL of the skin.... Just remove as much as you can. 
SparkySolar4 months ago

Thank you for your Instructable

Nice job.


moosetooth1 year ago

Great stuff! I've made it twice. Sensational flavor, but make no mistake it's pretty warm (spicy)! I peeled and seeded the peppers with my bare hands and actually got a bit of a chemical burn. Small price to pay for such a great chili.

S_Alex77 (author)  moosetooth1 year ago

I am super happy that you made it and liked it! I'm starting to wonder if I have a high tolerance for spicy peppers??? :-)

Perhaps but I've read that some peppers vary in their intensity even within their particular variety. I will always make this for myself but might eliminate the hotter peppers to make some chili for my grandchildren. This is so much cooler than making it from canned goods and prepared spices! Thanks again.

AngryRedhead made it!1 year ago

I made it! It's a bit spicy so I'm serving it on rice. Very tasty! :D

S_Alex77 (author)  AngryRedhead1 year ago

Yay! I love it on rice too! Great photo!!

Proper chile con carne! Beautiful!

S_Alex77 (author)  AngryRedhead1 year ago

Thank You!

moosetooth1 year ago

Looks great! Is that about a pound of meat?

S_Alex77 (author)  moosetooth1 year ago

Thank You! The beef shoulder was about 3.5 poundss.