Easy Slow Cooker Chili Con Carne (Whole30)

You know that feeling when you get home hungry and tired and you don’t have the energy to even think about cooking? Then your brain starts thinking about takeaways and probably pizza. And then you remember! You have chili in your freezer and everything is going to be alright! This is an easy and comforting meal that saves the day!

During my last Whole30 my partner and I ate this every week. Well, actually, Whole30 or not we eat this every week. Sometimes we use wild venison or turkey but I always make a double batch and freeze portions for quick lunches and easy meals.

Just as well, because I just received my first cow share from a local organic farm over the hill in the Hutt Valley. 24kgs of beef is in my freezer! Looks like this chili is on the menu for a while to come.

Beef is getting a bit of a bad reputation these days in New Zealand because of the way some farmers farm. Most are crowding animals on land, spraying chemicals, clearing bush and polluting waterways. It is a real problem but it’s not the cow, it’s the how. Buy seeking out sustainable producers of beef we are sending a monetary message that we value this product and want more of it. We are encouraging more and more farmers to switch to organic or sustainable methods. Most organic farmers put so much care and attention into the soil and the animals welfare. This is something I truly love to support! And best of all, we know the food we are eating is healthy and free of herbicides, GMO feed, palm kernal and chemical fertilizers.

If finding organic meat in the store is a challenge for you, ask your butcher. Let them know you are looking for this product. The more people that ask sends a message that they need to seek organic suppliers. Harmony is one of my favorite brands as well as the online butchery Moreish.

To make this recipe, I start in the morning and let it cook 6-8 hours. Although this Chili is made in the slow cooker, I start things off by browning the beef and softening the onion and garlic to bring out the flavours. Don’t skip this step you will be rewarded with chili that tastes amazing! The long slow cooking brings out the rich flavours although a similar result can be accomplished in a good heavy bottom pot on the stovetop over very low heat.

We always eat our Chili Con Carne on top of some roast or sauteed vegetables or steamed rice when we are not doing Whole30.

Try it on a baked kumera or sweet potato, oven roasted cauliflower/pumpkin/onion with cumin and paprika/sauteed cubes of zucchini or green beans. Let your imagination run wild it’s pretty amazing what you can find in your fridge!

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