Slow Cooker Chili
Total Time
260 minutes
Prep Time
10 minutes
Cook Time
250 minutes
Rating
5 out of 5 stars
(42)
Ingredients
8-10 servings
- 1 Tablespoon olive oil
- 2 pounds lean ground beef
- 1 medium red or yellow onion, peeled and diced
- 4 cloves of garlic, minced
- 1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can light red kidney beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles
- 1 cup beer or beef broth
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- (Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)
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Preparation
Chef’s notes
*I used about 3 chipotle peppers, but did not add any extra adobo sauce.
**If you don’t like kidney beans, you can also substitute in black beans, pinto beans, or great northern beans.