Happy Labor Day!
I wanted to share with you one of my easy Slow Cooker Chili Con Carne recipes that’s perfect for Chili Cheese Fries!
Traditionally when I make Chili Con Carne I take all the time in the world to roast my peppers, onions, and tomatillos.
I make a separate chili sauce and then I add all these ingredients together to seasoned ground meat.
Check out my Spicy Roasted Chili Con Carne if you have time to prepare Chili Con Carne the old fashioned way!
Today, we’re all about the quickness!
I am taking browned ground chuck, adding it to my slow cooker with two kinds of salsa and lots of spices and that’s it!
No oven required today folks!
It’s literally a five minute prep time and I let the slow cooker do all the remaining work for me.
After four hours on high we have Chili Con Carne.
I am talking about a rich, thick, creamy, spicy, bowl of cheesy, chili goodness!
I decided to top crispy french fries with this chili madness. I also topped hotdogs and made my baby brother chili pie.
Yes, this chili is versatile.
You could also just eat Chili Con Carne with a side of crackers or hot buttered cornbread.
I thought you might like a close up!
Enjoy.
PrintSlow Cooker Chili Con Carne Cheese Fries
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
Ingredients
- 2 lbs ground chuck
- 2 cups beef broth, low sodium
- 1 cup red salsa
- 1 cup green salsa
- 1 cup hot tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon oregano, dried, crushed
- 1/2 tablespoon paprika
- extra virgin olive oil
- cheese to serve
- fries to serve
- green onions to garnish
For the Roux:
- 3/4 cup flour
- 1/2 cup cooking oil
Instructions
- Mix seasoning blend together and set aside.
- In a skillet add about 2 tablespoons of olive oil, add ground meat, onion, and garlic.
- Season with 3 tablespoons of spice blend.
- Cook for 5 minutes, breaking up meat as you cook.
- Transfer mixture to slow cooker.
- Add broth, tomato sauce, salsas and remaining spices to slow cooker.
- Mix well and cook covered on high for 4 hours.
- The last hour of cooking time remove the lid and prepare the roux.
To Prepare the Roux:
- Heat oil in a pan over medium heat, add flour and stir for about 4-5 minutes, until flour is slightly browned.
- Add the roux to the slow cooker, mix well and cook 1 hour more.
- Serve with cheese, fries, chips, and/or hot dogs.
- Garnish with green onions.
Nutrition
- Serving Size: 6-8
Hi Lisa,
What brand of hot tomato sauce do you use?
Thanks
Hi Darelene, I use Goya or El Patio brand.
If I was to make this in the stove, how long will it take to cook?
Hello Christina, I would say about 30 minutes. Once the meat is browned up, add the remaining ingredients and let simmer for about 15 minutes.
Can’t wait to make this Lisa!
Thanks Deidra!
What size crockpot do you use? And have you ever doubled this recipe?
Hello Christina, I have every size crock pot plus the crock-pot casserole. The standard medium size is the one I regularly use. I’ve cooked this recipe for 100’s of people at times so I’ve more than doubled it.
Hello Christina.
How many hours on high would you recommend for doubling the receipe?
Thank you.
BTW, I follwed the receipe above and made a batch. It was awesome!!! thanks for sharing.
Hello Coco, It shouldn’t be that much more time. The meat is prebrowned so it shouldn’t take that much longer about an extra 30 minutes.
how long would you suggest to cook it on low?
Hello Rachel, same way just brown the meat completely, drain if needed, add liquids and cook over medium heat for about 30 minutes.
Okay, so I was reading another of your wonderful recipes and saw you recommended a few different names of seasonings, one of them being Emeril’s. I searched and found a recipe for his Creole seasoning and found it on Food.com. I can’t wait to make this.