Christina's Slow Cooker Chili

Christina's Slow Cooker Chili

Al G

"This is a long-standing favorite recipe evolved to suit the slow cooker and minimal messing around. Chop vegetables, brown meat, throw it all in, and walk away."
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Ingredients

6 h 25 m servings 306 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. Layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture.
  3. Cook on High for 3 hours. Reduce heat to Low and cook until flavors have blended, at least 3 hours more. Add more diced tomatoes, if desired.

Footnotes

  • Cook's Notes:
  • You can remove the jalapeno seeds, if desired.
  • This recipe assumes a 6- to 7-quart slow cooker. On our slow cooker, this can be very full. Putting the third can of tomatoes in too early has been known to lead to some spillage (especially if you choose to increase the time on high because you started late).
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

Read all reviews 6
  1. 10 Ratings

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Most helpful positive review

Great Recipe! My teenage boys said it was their favorite. I added a bit more chili powder and an extra can of diced tomatos. A winner!

Most helpful critical review

Christina's Slow Cooker Chili Haiku: "Husband and daughter ... well, they loved this chili lots. I was not on board." After just 2 hrs. on high, this chili was scorching around the edges b/c the...

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Most positive
Least positive
Newest

Christina's Slow Cooker Chili Haiku: "Husband and daughter ... well, they loved this chili lots. I was not on board." After just 2 hrs. on high, this chili was scorching around the edges b/c the...

Great Recipe! My teenage boys said it was their favorite. I added a bit more chili powder and an extra can of diced tomatos. A winner!

Wonderful, hearty chili!

I am very picky when it comes to chili. I like a variety of beans, not too spicy, and not too thick. I put white kidney beans, shell beans, and pinto beans. I think that 6 hours is too long, so ...

Good recipe. I needed to add water to keep it from burning and some brown sugar to balance it all out. When all was said and done, it was delicious.

A little too spicy just kick back on all ingredients

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