Slow-Cooker Beef Chilli Recipe with Easy Jalapeño Cheddar Cornbread

Slow-cooker chilli

  • serves 8
  • Easy

A bit of everything goes into this chilli to create the ultimate winter warmer – dark chocolate, lager and Worcestershire sauce along with plenty of herbs and spices. Throw all the ingredients into a slow-cooker and let the mince soak up the flavours for four hours. Serve with a spicy jalapeño cheddar cornbread


Try this slow cooker chilli or check out our classic chilli con carnevegetarian chilli, vegan chilli and five-bean chilli.

Browning the mince for your chilli first will give you a really deep, rich sauce. You can make the cornbread and chilli a couple of days ahead, and just reheat to serve, if you like. The chilli also freezes really well.



  • beef mince 750g
  • onions 2 large, finely chopped
  • green chillies 2, finely chopped
  • garlic salt 1 tbsp
  • celery salt 1 tbsp
  • hot smoked paprika 2 tsp
  • ground cumin 2 tsp
  • ground cinnamon 1 tsp
  • mild chilli powder 1 tbsp
  • ground allspice ½ tsp
  • dried oregano 2 tsp
  • bay leaves 2 (optional)
  • chopped tomatoes 3 x 400g tins
  • tomato purée 2 tbsp
  • soft dark brown sugar 2 tbsp
  • cider vinegar 3 tbsp
  • beef stock 100ml
  • lager 330ml bottle
  • Worcestershire sauce 1 tbsp
  • dark chocolate 25g
  • kidney beans 400g tin, drained and rinsed
  • black beans 400g tin, drained and rinsed


  • strong white bread flour 70g
  • instant polenta 150g
  • baking powder 1 tbsp
  • caster sugar 1 tbsp
  • eggs 3
  • whole milk 375ml
  • unsalted butter 75g, melted, plus extra for the tin
  • mature cheddar 100g, grated
  • pickled jalapeños slices from a jar 6, chopped


  • Step 1

    Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits. Tip each batch into a slow cooker when finished.

  • Step 2

    Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Add the beans and cook for another 30 minutes.

  • Step 3

    Meanwhile, to make the cornbread, heat the oven to 220C/fan 200C/gas 7. Butter and line a 900g loaf tin with baking paper. Mix the dry ingredients in a bowl with 11/2 tsp of salt. Whisk the eggs, milk and melted butter together. Add the wet ingredients to the dry and mix. Stir in the cheddar and jalapeños. It will be quite thin but don’t worry, the polenta soaks it all up in the oven.

  • Step 4

    Pour into the loaf tin and cook for 15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for another 25 minutes or until a skewer comes out clean (cover with foil if it goes dark too quickly). Cool completely in the tin then turn out. Serve slices with the chilli – if you want to serve it warm, slice, then heat through in a hot oven, covered with foil, for 10 minutes.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli quesadillas, perfect for lunch the next day.

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Nutritional Information

  • Kcals 689
  • Fat 34.3g
  • Saturates 16.7g
  • Carbs 50.3g
  • Sugars 21.1g
  • Fibre 9.9g
  • Protein 37g
  • Salt 5.3g