Ingredients (~6 servings)
- 1 1/2 lbs ground beef (or ground turkey)
- 1 can (7 oz) diced green chilis
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) light red kidney beans, drained and rinsed
- 2 cans (14 oz each) crushed tomatoes
- 1 cup water (or beef stock)
- 2 Tbsp chili powder
- 1 1/2 Tbsp onion powder
- 2 tsp garlic powder
- 2 tsp granulated sugar
- 1 1/2 tsp dried oregano
- 1 1/2 tsp smoked paprika
- 1 tsp cumin powder
- 3/4 tsp salt
- Sour cream for serving
- Shredded cheese for serving
- Sliced green onions for serving
- Sliced jalapeños for serving
Brown the Ground Beef
Heat a large skillet over medium-high heat with a little oil and brown the ground beef, breaking it apart as it cooks. This takes approximately 8 to 10 minutes — you want some good browning on the meat for flavor.
Drain the excess fat and transfer the beef to your slow cooker.
Add Everything Else and Let It Cook
In the slow cooker, stir together the green chilis, both cans of beans, crushed tomatoes, 1 cup of water or beef stock, and all the spices including the sugar.
Cover and cook on LOW for approximately 4 to 6 hours.
Serve with Your Favorites
Ladle into bowls and top with sour cream, shredded cheese, green onions, jalapeños, or whatever you like.
The chili keeps well in the fridge for 3 to 4 days and actually tastes better the next day.
Slow Cooker Chili
Most of these ingredients are things I usually keep in my kitchen pantry, and being a family of four with young kids, these meals usually will feed us for at least 2-3 days depending on the portion sizes served. The hardest part is being patient while the ingredients are cooking and the flavors are melding together in the crock pot.
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Ingredients
~6 servings
- 1 1/2 lbs ground beef or ground turkey
- 1 can diced green chilis 7 oz
- 1 can dark red kidney beans 15 oz, drained and rinsed
- 1 can light red kidney beans 15 oz, drained and rinsed
- 2 cans crushed tomatoes 14 oz each
- 1 cup water or beef stock
- 2 Tbsp chili powder
- 1 1/2 Tbsp onion powder
- 2 tsp garlic powder
- 2 tsp granulated sugar
- 1 1/2 tsp dried oregano
- 1 1/2 tsp smoked paprika
- 1 tsp cumin powder
- 3/4 tsp salt
- Sour cream for serving
- Shredded cheese for serving
- Sliced green onions for serving
- Sliced jalapeños for serving
Instructions
- Brown ground beef in skillet over medium-high heat for 8-10 minutes, breaking into pieces.
- Drain fat and transfer beef to slow cooker.
- Add green chilis, kidney beans, crushed tomatoes, water, and all seasonings.
- Stir ingredients together thoroughly.
- Cover and cook on LOW for 4-6 hours.
- Serve in bowls topped with sour cream, cheese, green onions, and jalapeños.
Notes
Chili keeps well in refrigerator for 3-4 days and tastes better the next day.
Tried this recipe?Leave a comment below & let me know!
