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Slow Cooker Chili
4.8 from 15 votes

Slow Cooker Chili

Slow Cooker Chili is quickly going to become a family favorite. It’s simple, comforting, absolutely delicious and will definitely warm you up on any cold night.

Prep Time
10 mins
Cook Time
6 hrs
Servings: 8
Course: Main Course, Dinner, Others
Cuisine: American

Ingredients

  • 1 ½ lbs. ground beef lean
  • 1/2 cup onion white, chopped
  • 2 cloves garlic minced
  • 2 cans (14.5 ounces, each) diced tomatoes undrained
  • 2 cans (15 ounces, each) chili beans undrained, in sauce
  • 2 cans (8 ounces, each) tomato sauce
  • 2 Tablespoons chili powder
  • 1 ½ teaspoons cumin ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Toppings
  • sour cream
  • cheese grated
  • green onions
  • fritos

Instructions

    Cup of Yum
  1. In a large skillet cook beef, onion and minced garlic over medium heat for 8 to 10 minutes, stirring occasionally, until beef is brown. Drain grease and pour into a greased 4 to 6 quart slow cooker.
  2. Add diced tomatoes, chili beans, tomato sauce, chili powder, cumin, salt and pepper. Stir until well combined. Cover with lid and cook on low heat for 6 hours.
  3. Serve warm with all your favorite toppings and enjoy!

Notes

  • TO FREEZE: Cook chili as directed. Let cool. Place cooled chili in two large ziplock freezer bags. Place in freezer. Stays good frozen for up to 3 months. To reheat place frozen chili bag in fridge to thaw for 24 hours. Then place thawed chili in a large pot on stove top. Cook over medium heat until fully warmed through.