I have made chili a bunch of times but this version is my favorite so far! Mainly because it’s made in the slow cooker, but also because I think I’ve nailed the flavor. I don’t have a whole lot going on in this chili (no beans, thank you picky husband) but sometimes a simpler dish just tastes better.
If you like beans though, go ahead and toss in a can! I like the dark red kidney beans, they look nice in chili. You can serve your chili on its own, with toppings, or with a side of cornbread. We put our chili on some hot dogs and it was perfect.
If you’re making chili dogs, look for all-beef hot dogs, I think you may find that they are the superior hot dog and you’ll never want to buy any other kind of hot dog again.
Slow Cooker Chili
A simple slow cooker chili recipe that takes only 15 minutes to prepare while the slow cooker takes care of the rest. It can be eaten on its own or atop your favorite hot dog.
Servings 5 servings
Equipment
- 2-quart slow cooker
- large skillet
- cooking spoon
Ingredients
- 1 lb ground beef
- 1 15-oz can of tomato sauce
- 1 15-oz can of diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- ½ tsp cayenne pepper powder
- 1 tsp brown sugar
- 1 cup beef broth
- ½ tsp salt
Instructions
- In a large skillet, heat the olive oil over medium-high heat and add the diced onion and bell pepper.
- Saute until both are cooked and the onion is golden brown. Spoon this into the slow cooker.
- Put the skillet back on the stove and heat to medium-high. Add the ground beef and minced garlic.
- Break up the beef with a spoon and brown until the beef is fully cooked. Drain out the grease and add the beef to the slow cooker.
- Add the rest of the ingredients to the slow cooker and stir it all together.
- Cover and cook on low for 5-6 hours.
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