Just in time for another round of cold days and the Super Bowl, this past weekend we made chili in the slow cooker. It could not be easier to make and like many recipes, it tastes much better the next day. If you prefer a milder chili you can omit the jalapenos or chiles or, do what I do, dish out a few servings for anyone who might prefer a milder flavor and then add the spices for those who want a little more heat. Happy Cooking!
Slow Cooker Chili
Recipe type: Main
- 3 tablespoons vegetable oil
- 2 medium onions, diced
- 1 medium yellow or orange bell pepper, diced
- 5 garlic cloves, finely minced
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 lbs lean ground beef
- 1½ teaspoons kosher salt plus more to taste
- pepper to taste
- 1 - 28 oz can diced tomatoes, drained
- 1 - 14 oz can tomato sauce
- 1 can white cannellini beans, drained and rinsed ( you can substitute kidney beans , we prefer cannellini)
- ¼ cup chopped pickled jalapenos or green chiles, drained
Garnish and sides
- cheddar cheese, shredded
- sour cream
- Corn bread or Tostitos Chips
- Heat oil in large sauce pan, add onions and bell pepper. Cook until the onion is translucent and softened.
- Add the garlic, cumin, and chili powder. Stir to combine.
- Add the beef, breaking it up and cooking until beef is no longer pink. Sprinkle in salt and stir.
- Transfer meat mixture to slow cooker, add the tomatoes, sauce and beans. Stir to combine
- Cover the slow cooker and cook on low for 6 hours.
- For spicier chili: stir in the jalapenos or chiles.
- Serve with sliced scallions, sour cream and shredded cheddar cheese
Delicious for Chili Nachos: I layer Tostitos Scoops on a rimmed baking sheet and top with the chili and shredded cheese. I bake at 350 degrees until the cheese melts. Serve plain or garnish with a sprinkle of sliced scallion and a dot of sour cream.