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Slow Cooker Chili

Here is a recipe that is in high demand over the cold winter months in the Midwest. Slow cooker chili is a one pot wonder meal. Simply prepare ingredients and leave it in the crock pot until ready to serve. It is simply delicious topped with crushed tortilla chips/oyster crackers, shredded cheddar cheese and a dollop of sour cream. Have cornbread ready to make this a meal.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 1 lb ground beef , browned and drained (I bought lean)
  • 1 lb beef stew meat , cubed
  • 1 green bell pepper , seeded and chopped
  • 1 large sweet yellow onion , peeled and diced
  • 1 (14.5) oz can beef broth
  • 1 (15.5) ounce can of pinto beans, rinsed and drained
  • 1 (15.5) oz can kidney beans, rinsed and drained
  • 1 (10) oz can diced tomato with green chilis with juice (like Ro*Tel)
  • 1 (14.5) oz can petite diced tomatoes with juice
  • 1 (6) oz can tomato paste
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 tsp granulated sugar
  • 1 (1.0) oz packet ranch dressing mix
  • 3 garlic cloves , peeled and diced
  • jalapenos , diced (optional to flavor)

Serve topped with

  • Cheddar and/or Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce

Serve with: tortillas, saltine/oyster crackers and cornbread

    Instructions

    • Prepare vegetables. Wash, peel and dice. Brown beef on stove top. Drain in strainer leaving about 2-3 tablespoons of fat for flavor. Combine ingredients in a crock pot and stir well. Cook on low for 8 hours, stirring only once or twice. Crush tortilla chips or use oyster crackers to place inside bowl. Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.

    Notes

    ****I used the pre-cut cubed stew meat you can buy in the grocery store. Brown the ground beef, but the stew meat goes in raw.
    ***Serve topped with
    Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
    ***Serve with: tortillas, saltine/oyster crackers and cornbread
    **Store in an air tight container for up to 4-5 days. To eat, simply warm up in microwave.