Slow Cooker Chili

Sour cream and cheese top a bowl of chili.

Slow cooker chili is a hearty stew with ground beef, vegetables, beans, and spices in a tomato sauce. This beef chili recipe is warm, filling, and an easy family favorite dinner. This recipe will make 4 hearty servings, or 6 average sized servings.

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Author Heather

Ingredients

1 pound ground beef
1 large onion diced
1 bell pepper diced
30 ounces canned kidney beans rinsed and drained
30 ounces canned diced tomatoes with juices
2 cloves garlic minced
1 tablespoon chili powder
2 teaspoon cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon cayenne pepper

Instructions

Slow cooker

Over medium heat, crumble ground beef into a hot sauté pan and cook until browned.
Add cooked ground beef to your slow cooker. Add all of your remaining ingredients - onion, bell pepper, beans, tomatoes, garlic, and spices. Stir to combine.
Cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir sparingly (once during the last half of cooking will suffice).

Stove top

Over medium heat, crumble ground beef into a stock pot and cook until browned.
Add all of your remaining ingredients - onion, bell pepper, beans, tomatoes, garlic, and spices. Stir to combine.
Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring sparingly.

Video

Notes

For a spicier chili: Substitute bell pepper with 3 jalapenos, or add additional red pepper flakes and cayenne pepper (to taste).
Storage: Slow cooker chili leftovers will keep in the refrigerator for 3 to 4 days.
Freezing: Chili can be frozen for 3 months or more if stored in a well sealed container or freezer bag.
Reheating: If frozen, remove from the freezer the night before to thaw. Reheat in the microwave or over medium heat on the stove top.
Toppings: Top with sour cream, shredded cheese, chives, crumbled bacon, or fresh jalapenos.

Nutrition