5.0 from 54 votes
Slow Cooker Chili
Slow cooker chilli with tender meat is rich and robust with intense flavours. An easy chili recipe that turns out perfect every single time!
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8 servings
Calories: 461 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 1 green bell pepper seeded and chopped
- 4 cloves garlic chopped or minced
- 1 pound lean ground beef
- 1 pound beef sausage Angus beef or Italian sausage
- 28 ounces diced tomatoes canned
- 24 ounces bottle tomato sauce Passata for Aussies
- 4 ounces green chilies or jalapeños
- 2 cubes beef bouillon crumbled
- 2 tablespoons chili powder adjust to your tastes
- 1 tablespoon Worcestershire sauce
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons cocoa powder (adjust to your tastes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon salt
- 1 teaspoon sugar
- 15 ounces red kidney beans canned, drained and rinsed
- 15 ounces black beans canned, drained and rinsed
Toppings:
- 1 tablespoon sour cream
- 1 handful cheddar cheese
- 1 tablespoon green onions chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Heat oil in large pot over medium-high heat. Sauté onions and green peppers (or capsicum) for 3 minutes. Add the garlic and sauté until fragrant (30 seconds). Transfer mixture into a 6-quart (litre) slow cooker bowl.
- Fry beef and sausage until browned. Drain off most of the fat, reserving about 2 tablespoons of fat with the beef; transfer meat into slow cooker bowl. Stir in tomatoes, tomato sauce, green chilies, bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt and sugar. Season with pepper to taste.
- Cover with lid and cook on low heat for 6-8 hours if time allows, (or high heat for 2 hours).
- Stir beans through and allow them to warm through (about 2 minutes). Serve with desired toppings and sides: cornbread, corn chips, tortilla chips, crackers.
Cup of Yum
Notes
- Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.
Nutrition Information
Calories
461kcal
(23%)
Carbohydrates
35g
(12%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
78mg
(26%)
Sodium
1.036mg
(0%)
Potassium
1.344mg
(0%)
Fiber
11g
(44%)
Sugar
10g
(20%)
Vitamin A
1.834IU
(0%)
Vitamin C
38mg
(42%)
Calcium
101mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 461
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 1.036mg | 0% |
| Potassium | 1.344mg | 0% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 1.834IU | 0% |
| Vitamin C | 38mg | 42% |
| Calcium | 101mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.