Chili is the ultimate comfort food and perfect on a cold winters day. I make this chili 3 or 4 times a year. It’s easy to make (love my slow cooker), and can be adjusted to suit anyone’s tastes. Leftovers get placed in individual portion size tupperware and frozen for my lunches.
Slow Cooked Chili (6 quart slow cooker)
2 pounds ground beef, ground chicken, or ground turkey
1 1/2 cups chopped onion
1 chopped green pepper
2 garlic cloves, finely chopped
1 28-oz can whole tomatoes, undrained
2 16-oz cans kidney beans, undrained
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon ground pepper
Optional: Tobasco/cayenne/red pepper flakes to add heat - customize here
My slow cooker pot can be used on the stovetop, so I follow the below steps in my slow cooker pot, if yours cannot be used on the stovetop, use a large pan.
- Preheat pot over medium heat. Add ground meat and brown. Add onion, green pepper, and garlic and cook for a few minutes to release some of the juices.
- Transfer to the slowcooker and add tomatoes, beans and spices. Stir to combine. Cover and simmer at Setting #3 for 7 to 9 hours.
- Top with cheddar cheese.
- Makes 8 to 10 servings.