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SLOW COOKER CHILI

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 people
Author Christy Graves

Ingredients

  • 1-2 lbs ground meat (beef, turkey, chicken or pork)
  • 1 medium onion, minced (whatever type you prefer)
  • 1-2 cloves garlic, pressed or minced
  • 28 oz can diced tomatoes, undrained (plain or seasoned)
  • 16 oz can kidney beans, drained (or whatever beans you have on hand)
  • 6 oz can tomato paste
  • 1 bay leaf
  • 2 TBSP chili powder
  • 1 TBSP dried oregano
  • 1 TBSP dried basil
  • 1/2 TBSP dried cumin
  • 1-2 tsp black pepper to your taste

Instructions

  1. In a large skillet, brown and crumble the meat and onion. If using a lean meat (such as 93/7), cook in 1-2 TBSP olive oil. If the meat is fattier (such as 80/20), oil will likely not be necessary.

  2. Once meat is browned through, stir in the minced garlic and allow that to cook for 30 seconds to one minute. Remove skillet from heat.*

  3. In the slow cooker, add the meat mixture* and all other ingredients. 

  4. Cover and cook on low for 6 hours. Add salt to taste.

Recipe Notes

*If your meat mixture is still hot, be sure that the slow cooker is preheated before you add the meat. If your slow cooker is not preheated, allow the meat to cool before putting it in the slow cooker. 

Optional Garnishes:

  • Shredded cheese
  • Green onion
  • Sour cream
  • Hot sauce
  • Avocado
  • Sliced  jalapenos