A Chilly Weather Staple: Slow Cooker Chili

Slow Cooker Chili

Everyone should have a go-to chili recipe. It’s as simple as that. Chili is perfect for the cool weather, football parties, tailgating, and is easy enough for a year round meal. I like to start my chili in a skillet and finish it off in a slow cooker. The extra cooking time in the slow cooker gives the chili that “cooked all day” feel and taste. And isn’t that what chili is supposed to taste like? Pull out your crock pot and make this homey feeling meal soon!

Slow Cooker Chili Recipe


1 1/2 lb Ground beef

1 29 oz can Tomato Sauce

1 29 oz can Crushed tomatoes

1 15 oz can Diced tomatoes

1 15 oz can Kidney beans

1 15 oz can Pinto beans

1 Large onion, diced small

1 Green Pepper (Chopped)

1/8 tsp Cayenne pepper

1 tsp Salt

1/2 tsp Black Pepper

1/2 tsp Sugar

1/4 Cup Chili Powder

1/2 tsp Dried oregano

2 tsp Cumin

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Celery seed

  1. In a large skillet over medium heat, sauté onions and peppers until onions are translucent. Add ground beef and cook until no pink shows. Do not overcook beef.
  2. Combine all ingredients in slow cooker. Cook on high for four hours (6-7 hours on low).
  3. Before serving, taste chili. Add additional salt and pepper to taste.

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