This Slow Cooker Chili is the best recipe for classic chili ever! Ground beef, beans, and a homemade chili spice blend are simmered low and slow in the crock-pot with tomatoes for a delicious, hearty crockpot chili recipe.
2cupsdark red kidney beans16 ounce cans, rinsed and drained
2cupslight red kidney beans16 ounce can, rinsed and drained
In a large non-stick skillet, brown beef with onions over medium-high heat, breaking up as the meat browns.
Once the meat is browned, add in the garlic and saute 1-2 minutes longer.
Drain off any excess grease and then add to slow cooker.
Pour in the crushed tomatoes, diced tomatoes, beans, and chili seasoning, mixing to combine well.
Place lid on slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
Serve with cheese, sour cream, chips, cornbread, etc
Ground Meat: 85/15 ground meat is best, but ground beef, ground bison, ground turkey, and ground chicken all work in this recipe. Spicy Modification: Saute a finely minced, seeded jalapeno, along with the onion and beef for added spice. Beans: Use a mix of dark and light kidney beans or all of one variety. Leftover Chili: Leftover cooled Chili can be stored in the refrigerator for 4 days or frozen for up to 3 months. For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.