If you want a proper, rich chilli con carne without measuring out eight different spices, this is the recipe for you.
I make this slow cooker version using a packet mix regularly, and with a few small additions it tastes like it’s been built from scratch.
The packet handles the spice blend, and you handle the depth. And that part takes maybe 10 extra minutes.
This post covers exactly how to do it using Schwartz, Old El Paso, McCormick, or any supermarket brand you have on hand. .
Why Packet Mix Works Well Here (and Where It Falls Short)
A good chilli packet mix sorts your spice blend out of the gate, Schwartz, Old El Paso, and McCormick all get the core flavors right: cumin, chilli, oregano, paprika. That’s useful on a busy weeknight.
What the packet can’t do is build depth on its own, It can’t give you the slightly caramelized base you get from browning onions and beef properly.
It can’t add the richness that a spoon of cocoa or tomato puree brings. And it has no idea whether your tomatoes are acidic today or whether your slow cooker runs a little hot.
Ingredients
Core Ingredients
- 1 packet chilli con carne mix (Schwartz, Old El Paso, McCormick, or any supermarket brand)
- 500g ground beef (I use 80/20 for flavor; lean works if you prefer less fat)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (400g) chopped tomatoes (fire-roasted if you can find them)
- 1 can (400g) kidney beans, drained and rinsed
- 1/2 cup beef broth or water
- 1 tbsp tomato puree
- 1 tbsp oil for browning
Optional Add-ins That I Recommend
- 1 red bell pepper, chopped
- 1 tsp cocoa powder or a small piece of dark chocolate
- 1/2 tsp ground cumin or smoked paprika
- 1 tsp brown sugar or honey
- Chopped fresh chilli or chilli flakes if you want more heat
The cocoa powder is the one I’d really push you to try, It sounds odd but it doesn’t make the chilli taste like chocolate at all.
It rounds everything out and adds a depth that’s hard to put into words until you’ve made it both ways. Same principle as my beef stew with cocoa powder recipe, where a small amount of chocolate pulls a savory dish together in a way nothing else quite does.
How to Make Chilli Con Carne Slow Cooker Using Packet Mix
Step 1: Brown the Meat (Don’t Skip This)
- Heat 1 tbsp oil in a pan over medium-high heat.
- Add your ground beef and chopped onion and cook for 5 to 7 minutes, breaking up the meat as it goes.
- Add garlic for the last minute.
The slow cooker can handle raw mince and it will cook through fine on low for 6 to 8 hours.
But browning gives you a caramelized, slightly smoky layer underneath the chilli that no amount of extra spice can replicate.
It’s 10 minutes of actual cooking time and it’s the biggest difference between chilli that tastes homemade and chilli that tastes like it came from a packet.
If you’re in a rush and going in raw, add 30 minutes to your cook time and keep it on low the whole way through.
Step 2: Mix the Packet Seasoning
- Stir your packet mix into 1/2 cup of water or beef broth until combined.
- Add the tomato puree here too if you’re using it.
Check your specific packet instructions since different brands vary on how much liquid they need.
Step 3: Load the Slow Cooker
Add everything in and stir to combine:
- Browned beef, onions, and garlic
- Chopped tomatoes
- Drained kidney beans
- Seasoning liquid
- Bell pepper, cocoa powder, sugar, and any other add-ins
No particular layering order needed. Just stir it together.
Step 4: Cook Low and Slow
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Low is better here.
The longer cook time lets the beef get properly tender and gives the flavors time to settle into something that tastes like it’s been going all day.
In the last 30 to 60 minutes, taste it and adjust. If it’s too thin, leave the lid off to let it reduce. If it’s too thick, add a splash of broth.
Getting the Liquid Right (Where Most People Go Wrong)
Most packet mixes call for around 1/2 cup of liquid, but slow cookers trap steam.
You’ll have more liquid at the end than you started with, because the tomatoes and vegetables release moisture throughout the cook.
Start with 1/2 cup broth or water mixed into the packet.
The chopped tomatoes add more on top of that.
If your chilli looks thin after 6 hours, take the lid off for the last 30 to 45 minutes and let it reduce. If it looks thick before the halfway point, add 1/4 cup broth and check again later.
The goal is a thick, scoopable chilli.
What Makes It Taste Less Like a Packet
- Add a spoon of cocoa: One teaspoon stirred in early. It disappears completely and adds richness you’d struggle to identify but would immediately notice if it was missing. I use this same trick in my dark chocolate quinoa crisps recipe for the same reason.
- Tomato puree: Just one tablespoon. It concentrates the tomato flavor and thickens the sauce slightly without any fuss.
- A pinch of sugar: Canned tomatoes vary a lot in acidity. A teaspoon of brown sugar or honey balances that without making the chilli taste sweet.
- Let it sit before serving: Even 15 minutes with the lid off makes the sauce tighten up and the flavors settle.
Ingredient Swaps and Customizations
No beef? Ground turkey or chicken both work, reduce cook time slightly on high since poultry dries out faster than beef.
Vegan version? Lentils, black beans, or plant-based mince work well. Swap beef broth for vegetable stock, check the packet label since most mainstream brands are vegan-friendly but formulas can change.
Gluten-free? Most mainstream brands including Schwartz and McCormick are GF, but always check the label.
Want it chunkier? Stir in frozen corn or diced zucchini during the last hour. Adds texture without any extra prep.
No slow cooker? Simmer everything covered on the stovetop for 45 to 60 minutes, stirring occasionally. The flavor won’t have quite the same depth but it comes close.
What to Serve with Chilli Con Carne
The classics: steamed rice, jacket potatoes loaded with chilli, or soft flour tortillas.
Toppings worth having: sour cream, grated cheddar, sliced avocado, tortilla chips, fresh coriander, jalapeños.
Leftover ideas: This chilli is noticeably better the next day once the flavors have had more time to settle.
Use leftovers for chilli mac (stir into cooked pasta with cheese and a splash of the pasta water), stuff into bell peppers and bake for 15 minutes, or layer over nachos with extra cheese under the grill.
On a cold evening I’ll often make my Williams Sonoma hot chocolate recipe alongside, and it’s a good combo.
Variations You Can Try with Packet-Mix Chilli
Tex-Mex: Add black beans, frozen corn, and jalapeños, serve with lime wedges and sour cream.
Sweet heat: Toss in diced sweet potato or butternut squash with a small pinch of cinnamon and cayenne, squash sweetness plays well against the heat.
BBQ chilli: Replace some of the water with BBQ sauce, use crushed fire-roasted tomatoes, and top with smoked cheddar.
Breakfast chilli: Day-two leftovers over scrambled eggs on toast. I do this regularly and it works better than it sounds.
Approximate Nutrition (Per Serving, Based on 4 Servings)
These are estimates based on the core recipe without toppings:
- Calories: 350 to 400 kcal
- Protein: 25 to 30g
- Fat: 15 to 18g
- Carbs: 20 to 25g
- Fiber: 6 to 8g
Add cheese, sour cream, or rice and those numbers will shift up.
Final Thoughts
This chilli con carne slow cooker using packet mix recipe is what I make when I want a proper dinner without a long time in the kitchen.
Browned meat, a spoon of cocoa, tomato puree, a pinch of sugar, and the slow cooker does the rest.
Make a big batch, It gets better overnight, and leftovers go in at least three different directions.
If you want to explore the cocoa-in-savory approach further, my easy chili with cocoa powder and cinnamon recipe is the next logical step.
Frequently Asked Questions
Can I put raw mince in the slow cooker for chilli con carne?
You can, raw mince will cook through on low for 6 to 8 hours.
Browning it first adds a caramelized, slightly smoky flavor that raw mince just doesn’t develop in a slow cooker. If you go raw, add 30 extra minutes and keep it on low throughout.
Which packet mix brand is best?
I use Schwartz most often and it’s consistently good, and Old El Paso is solid.
In the US, McCormick is the go-to. And the brand matters less than what you add alongside it. The mix is the spice shortcut, not the whole recipe.
Can you use packet mixes in a slow cooker?
Yes, they work well, Mix the seasoning into water or broth first rather than adding dry powder straight to the pot, so it distributes evenly.
Most brands also call for less liquid than a stovetop version since the slow cooker traps steam and you always end up with more liquid than you started with.
How do I store and freeze leftover chilli?
Cool completely, then refrigerate in an airtight container for up to 4 days.
For freezing, portion into bags or containers and freeze for up to 2 months.
Defrost overnight in the fridge and reheat on the stove or microwave. It tastes better after a day in the fridge once everything has had time to settle.
Easy Chilli Con Carne Slow Cooker Using Packet Mix Recipe
Ingredients
- 1 packet chilli con carne mix Schwartz, Old El Paso, or McCormick
- 500 g ground beef mince
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 400g chopped tomatoes
- 1 can 400g kidney beans, drained and rinsed
- 1 tbsp tomato puree
- 1/2 cup beef broth or water
- 1 tbsp oil
Optional Add-ins
- 1 red bell pepper chopped
- 1 tsp cocoa powder or dark chocolate
- 1/2 tsp ground cumin or smoked paprika
- 1 tsp brown sugar or honey
- 1 chopped chilli or chilli flakes
Instructions
Heat oil in a pan over medium-high heat
- Brown the beef and onion together for 5 to 7 minutes, breaking up the meat.
- Add garlic for the final minute. (Optional but recommended for deeper flavor.)
Mix the packet seasoning with 1/2 cup water or broth:
- Stir in tomato puree if using
Add everything to the slow cooker:
- Browned beef, onion, garlic, chopped tomatoes, kidney beans, seasoning liquid, and any optional add-ins.
- Stir to combine.
Cook on low for 6 to 8 hours or high for 3 to 4 hours:
- In the last 30 to 60 minutes, taste and adjust.
- If too thin, leave the lid off to reduce. If too thick, add a splash of broth.
Serve hot with rice, tortillas, or baked potatoes.
- Top with cheese, sour cream, or whatever you like.
Notes
I’m a self-taught home cook who turns everyday ingredients into comforting, café-style recipes. I test everything in my own kitchen (sometimes more than once), tweak flavors how I like them, and share only what I actually enjoy.
Most of my recipes are chocolate-based or have a creative twist, and I keep them preservative-free, beginner-friendly, and fun to make.
If you love cozy drinks, healthier desserts, or bold flavor combos — you’re in the right place. [Read full story]
