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Slow cooker chili is a hearty stew filled with ground beef, onions, peppers, beans, and spices. This recipe is great for a family dinner, or it can be doubled or tripled to feed a crowd.
Slow Cooker Chili is the perfect recipe to start up on a cold Sunday morning. You’ll start smelling the onions, peppers, and spices around midday. It’s a lovely feeling knowing that dinner is cooking itself.
Chili is a hearty meal that pairs well with cornbread (try my skillet cornbread recipe), tortilla chips, or crackers. I like to top mine with some sharp cheddar and a dollop of sour cream.
I’ve also made a Slow Cooker Taco Chili – check it out!
You might think chili is only a cold weather recipe, but honestly I make it year ‘round. It’s filling, mostly healthy (until you get to the toppings), and it keeps well as a leftover.
I like to double the batch and make extra lunches for the rest of the week. Chili also freezes well. I love these glass storage containers (affiliate link*). I’ll move one from the freezer to the refrigerator the night before, then I can reheat it for lunch the next day.
My Slow Cooker Chili has a nice mild-medium spice level, which is perfect for me. What do you prefer – do you love your foods spicy or mild?
Slow Cooker Chili
- 1 pound ground beef
- 1 large onion chopped
- 1 bell pepper chopped
- 30 ounces canned kidney beans rinsed and drained
- 30 ounces canned diced tomatoes
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- Over medium heat, crumble ground beef into a hot skillet and cook until browned.
- Add cooked ground beef to your slow cooker. Add all of your remaining ingredients and spices. Stir to combine.
- Cook on low heat for 7 to 8 hours, or on high for 4 -5 hours. Stir sparingly (two or three times during the last half of cooking will suffice).
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