Chili Recipe

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Essential Slow Cooker RecipesIt’s not quite fall until you break out the chili. It was my traditional dinner on Halloween when I was a kid. I’d go out trick-or-treating with friends for a few hours, then stop back at my house for a bowl of chili. Once I was revitalized, I’d head out for a second pass at the other side of the neighborhood. I can’t imagine fall without this chili.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 7 Hours


  • 1 pound ground beef
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) can dark kidney beans, drained
  • 1 (15-ounce) can pinto beans, drained
  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Grated cheddar cheese, for serving
  • Grated cheddar cheese, for serving
  • Chopped scallions, for serving
How to Make It
  1. Lightly spray the insert of a 6-quart slow cooker with cooking spray.
  2. In a large skillet, brown the ground beef over medium heat for about 10 minutes, then drain the grease from the skillet.
  3. Add the bell pepper, onion, and garlic and cook for 3 to 5 minutes more until the vegetables are softened.
  4. Add the ground beef mixture to the slow cooker.
  5. Add the kidney beans, pinto beans, fire-roasted tomatoes, chili powder, cumin, cayenne, salt, and black pepper to the slow cooker. Mix to combine.
  6. Cook on Low for 6 to 7 hours or on High for 4 hours.
  7. Serve garnished with cheese, sour cream, and scallions.

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