Slow Cooker Chili

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Chili is one of those dishes where you really can't go wrong. I've tried a few different recipes and I put this one together based on what I found out I liked the most. Plus, it's all done in my slow cooker so I can put it all in before I leave for work and come home to a delicious smelling house! But don't fret...even if you don't have a slow cooker you can simmer it on your stove top in a regular saucepan. Whew! 


(But don't leave that one on while you're at work. That could be bad news.)

I used dark red Kidney beans in mine, but you can definitely use light red or a different bean altogether. You can even leave them out if you really want to. Top this with cheddar cheese or have a little cornbread on the side. Or my favorite, some corn chip scoops. Although this is a typical winter meal, I love to make it during a summer bbq. Chili dog anyone? There are so many options. What's your favorite chili dish?

Printable Recipe

Ingredients

• 2 lbs. ground beef
• 1 (29 oz.) can tomato sauce
• 1 (15 oz.) can tomato sauce
• 1 (28 oz.) can crushed tomatoes
• 2 (15 oz.) cans dark red kidney beans
• 1 1/2 cups onions, chopped
• 1/4 cup green bell pepper, chopped
• 1/8 tsp. ground cayenne pepper
• 1/2 tsp. white sugar
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 1 1/2 tsp. cumin
• 1/4 cup chili powder
• 1 tsp. red pepper flakes

Optional garnishes

• Cheddar cheese
• Sour cream
• Corn bread
• Corn chips
  

Brown meat in skillet until cooked through. Once cooked, drain and add to slow cooker.  Add remaining ingredients. Stir until combined.


Cook on high 4-5 hours or low 8-10 hours. 


Serve with cheddar cheese, sour cream, and corn bread or corn chips. Enjoy!!




Source: SK Original