Go Ask Mom

Go Ask Mom

Recipe: Slow cooker chili

Posted September 17, 2015
Updated September 18, 2015

It's just about fall. It's getting cooler outside. There's football. And, also really busy weeknights with homework and soccer and other activities. In other words, there's not a lot of time to cook.

With lean ground beef on sale at Harris Teeter last week, I searched around for a filling slow cooker chili recipe that offered some great flavor. I found this one on (love that name), which I tweaked as I usually do, adding some bell pepper and extra garlic.

It turned out delicious. In fact, my husband, who isn't a huge fan of slow cooker meals, exclaimed, "You made this in the Crock-Pot?!"

Slow Cooker Chili
Adapted from

1 tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
4 cloves of garlic, minced (I used about 6)
1/2 cup chopped bell pepper (any color)
1 chipotle chili in adobo sauce, chopped (You can add more if you like things spicy. These are hot! You can find them in the Hispanic food section at your grocery store).
3 15 ounce cans of beans, rinsed and drained (You can use red kidney beans, light red kidney, black beans, pinto beans, etc.)
2 15 ounce cans tomato sauce
2 14 ounce cans diced tomatoes
1 4 ounce can chopped green chiles
1 cup beer or beef broth (I used the beef broth)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar (I skipped this and didn't miss it at all)
1/2 teaspoon black pepper

Put the oil in a large pan and brown the meat and saute the onions, garlic and bell pepper. Drain off about half of the liquid and fat from the browned meat and veggies. Add it to your slow cooker along with all of the other ingredients. Stir. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

This chili calls for all kinds of toppings, including sour cream, avocado, shredded cheese, tortilla chips or hot sauce. My husband added another chopped chipotle chili pepper to his bowl to really spice it up. You also could serve this over pasta or rice.

This recipe was enough to feed my family of light eaters two dinners, along with a couple of lunches for my husband.

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