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Slow Cooker Chili Recipe


Slow Cooker Chili Recipe



This thick beef chili comes together in under twenty minutes, making it perfect for busy weeknight schedules. Enjoy with cornbread and all the side dishes.

Dish: Main meal

Cuisine: American


Preparation time: 15 minutes minutes

Cooking time: 5 hours hours 15 minutes minutes

Total time: 5 hours hours 30 minutes minutes

Servings: 8 servings

Calories: 249 kcal
Slow Cooker Chili Recipe new york times recipes




• 1 1/2 pounds ground beef or ground turkey

• 1 large sweet onion, finely chopped

• 2 garlic cloves, minced

• 3 cups low-sodium beef broth


• 1 6-ounce can pasta tomato

• 2 10-ounce cans diced tomatoes and green chiles

• 1 14.5-ounce can fire-roasted diced tomatoes

• 1 15.5-ounce can dark kidney beans, drained and rinsed
• 1 15.5-ounce can pinto beans, drained and rinsed

• 3 tablespoons chili powder


• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 tablespoon brown sugar

• ¼ teaspoon crushed red pepper

• ⅛ teaspoon ground cayenne pepper

• kosher salt and black pepper to taste

Slow Cooker Chili Recipe new york times recipes



• Brown ground beef in a large skillet over medium heat. Halfway through the browning process, add the onion and sauté until soft. Add garlic; Cook for 1 minute, stirring constantly. Pour off


excess fat and add the ground meat mixture to the casserole dish.

• Mix together the meat broth and tomato paste.Pour over the meat mixture.

• Add diced tomatoes, roasted tomatoes, kidney beans, pinto beans, chili powder, cumin, paprika, brown sugar, red pepper and cayenne pepper.

• Cover with a lid and leave on low for 6-8 hours or on high for 3-4 hours.

• Season with kosher salt and black pepper.

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