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Slow Cooker Chili

Course: Main
Servings: 6 -8
Author: Ridgely

Ingredients

  • 3 tablespoons vegetable oil
  • 2 medium onions diced
  • 1 medium yellow or orange bell pepper diced
  • 5 garlic cloves finely minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 lbs lean ground beef
  • 1 1/2 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)
  • 1/4 cup chopped pickled jalapenos or green chiles drained

Garnish and sides

  • cheddar cheese shredded
  • scallions
  • sour cream
  • Corn bread or Tostitos Chips

Instructions

  • 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

Notes

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.