This post has been sponsored by BUSH’S® Chili Beans, McCormick®, and Hunt's®. All thoughts and opinions are my own.
Overnight Slow-Cooker Chile Con Carne
With the holidays in the rearview mirror, it’s time to focus our attention to yet another entertaining season: chili season! From viewing parties to casual Sunday suppers with family, this slow-cooked Texas-style chili puts the comfort in comfort food and ease in cooking with four of the main ingredients available at your local Safeway: BUSH’S® Chili Beans, McCormick® Chili Seasoning Mix, Hunt’s® Diced Tomatoes, and Hunt’s® Tomato Paste.
Click below to SAVE NOW on some of your favorite chili-making ingredients—like BUSH’S® Chili Beans, McCormick® Chili Seasoning Mixes, and Hunt's®—at your local store.
Unlike regular chili, this overnight slow-cooker chile con carne (literally translated to chili with meat) uses cubes of beef chuck which perfectly absorb the flavors of McCormick® Chili Seasoning Mix. What this means is that with every bite, you’re getting flavors of cumin, garlic, onion, chili pepper, and paprika—that ensures one of the best, most flavorful chili recipes you’ll ever make.
One of the reasons why I love making this chili recipe is the simple fact it’s cooked overnight in a slow cooker. After the beef chuck is browned on the stove, and the onion and garlic are lightly sautéed, the BUSH’S® Chili Beans (which are made for chili) and great-tasting Hunt’s® Diced Tomatoes are simmered to tender, flavorful perfection while I sleep. Doesn’t that sound magical? In fact, this chili actually gets better the longer it simmers. (When testing this recipe, I actually let the chili simmer in the slow cooker for 48 hours and wowza! The meat was SO tender, and the aromatics in the spice blend packet really had the chance to develop even further.)
Another reason why this chile con carne is so awesome is that it feeds a ton of people, which means it’s perfect for game day in front of the television or game night on the floor with your family’s favorite board or card games. Serve it alongside some warmed tortillas or even as a dip with some corn tortilla chips—make this chili your own!
What Is Chile Con Carne?
A question that I get a lot is what exactly is chile con carne? To put it simply, it’s a chili/stew that dates back to the 1850’s in what is today known as Southern Texas and Northern Mexico. San Antonio, Texas played a huge role in popularizing chile con carne (so much so that in 1977, it was named the official dish of Texas!), where it was served in chili parlors and “casual chili joints” run by working-class Tejana (Texan) and Mexican women.
Overnight Slow Cooker Chile Con Carne
- 2 pounds boneless beef chuck, trimmed and cut into 1/2 -inch cubes
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 cup finely chopped mixed chiles, such as serrano, jalapeño, and poblano, seeded if desired
- 1 small red bell pepper, seeded and finely chopped
- 1 small yellow onion, diced
- 2 tablespoons minced garlic
- 1/2 packet of McCormick® Chili Seasoning Mix
- 1 14.5oz can Hunt’s® Diced Tomatoes
- 1 tablespoon Hunt's® Tomato Paste
- 1 tsp dried oregano
- 2 cups beef broth
- 1 16oz can BUSH’S® Mild Pinto Chili Beans
- 1 cup sour cream
- cilantro sprigs
- Shredded cheese
- Sliced jalapeños
How to cook Overnight Slow Cooker Chile Con Carne
- Add 1 tablespoon canola oil to a large sauté pan, and heat over medium heat. Meanwhile, generously season the beef chuck with salt and pepper. The meat should resemble a sandy beach. Once the pan is hot and the oil is shimmering, brown the meat in batches to avoid overcrowding. Transfer meat to slow cooker on low.
- In the same sauté pan used to brown the meat, add the remaining oil and slightly sautéed the chiles, bell pepper, garlic and onion. Once soft and fragrant, transfer vegetable mixture to slow cooker and stir to combine. Stir in tomatoes, tomato paste, and chili seasoning mix, evenly coating the meat and vegetables. Add the oregano and beef broth, and cook for at least 6 hours on low heat.
- Stir the chili and add the chili beans, cooking for another two hours or until the meat is fork-tender and the liquid is thickened. For a soupier chili, add more beef broth.
Sat. Fat (grams)8.58