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 and brown the ground beef, breaking it up as it cooks.
This takes ~8-10 minutes; you want some decent 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
Stir in the green chilis, both cans of beans, crushed tomatoes, water, and all the seasonings.
Cover and cook on LOW for 4-6 hours.
The chili powder might seem clumpy at first but it’ll dissolve as it heats up.
Serve with Your Favorites
Ladle into bowls and top with sour cream, shredded cheese, green onions, or jalapeños.
The chili keeps well in the fridge for 3-4 days and actually tastes better the next day.
Slow Cooker Chili
This is all stuff I typically have on hand and it feeds the family for a couple days. The longest part is just waiting for everything to meld 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!
