Slow Cooker Chili

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There’s a nip in the morning air, the leaves are just beginning to change, and pumpkins are starting to show up in road-side stands.  Yep…  Fall is here!  As the world around us cools and changes, the smells in our kitchens change too.  Caramel, apple, pumpkin and spice waft through the air.  I love Fall for many reasons, but especially for the hearty soups and stews that make their way to our tables.  Chili and vegetable soup were always culinary indicators of Fall in our house growing up.

This super easy, meaty chili features two types of beef and is full of flavor.  The best part is how easy it is.  This is one of those dump, stir, and go slow cooker recipes that are great this time of year.  It’s wonderful to get this started in the morning and come home to the amazing smells of a delicious, ready-to-eat meal.  You can even prepare it the night before and place it in the refrigerator.  Then just drop the crock in and turn it on the next morning.  Don’t like beans in your chili?  Just leave them out.  Also, near the end you can add some hot sauce to suit your taste if you prefer something with a little more kick.

Slow Cooker Chili

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 hours

Slow Cooker Chili

Ingredients

  • 1 lb ground beef, browned and drained
  • 1 lb beef stew meat, cubed
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 – 15.5 oz can kidney beans, drained and rinsed
  • 1 – 14.5 oz can petite diced tomatoes with juice
  • 1 – 10 oz can diced tomato with green chilis with juice (like Ro*Tel)
  • 1 – 6 oz can tomato paste
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 – 1.0 oz packet ranch dressing mix
  • 3 garlic cloves, peeled and smashed
  • 1 – 14.5 oz can beef broth

Instructions

Combine ingredients in a slow cooker and stir well. Cook on low for 8 hours, stirring only once or twice. Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.

http://southernbite.com/2012/09/25/slow-cooker-chili/

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Comments

  1. Sandy Herman says:

    Chili night tonight!!!!

  2. I bet this is delicious and would like to make it. But I have a question on the beef stew. How did you prepare it for the crock pot? Did you cook it first, then cut it up in small pieces? Sounds good, would love to make this for sure.

  3. I used the pre-cut cubed stew meat you can buy in the grocery store. Brown the ground beef, but the stew meat goes in raw.

  4. This sounds like an awesome chili recipe. Going to make it for Sunday Football. How many does this serve, and how big of a crockpot? thanks!

  5. Thanks, can’t wait to try it!

  6. Stacey, this will be wonderful tasting chili.I plan to make it this weekend. Thanks for the recipe.Hugs to all of you.

  7. I made this Chili last Sunday and my husband absolutely loved it. It was a little hot for me. I guess a happy medium would be either a little less chili powder or less Rio Tel. Any suggestions? Otherwise it is a keeper.
    Thanks for the recipe!
    Judy

    • I’m so glad he enjoyed it! I’ve found that the heat level of chili powder varies by brand. Try using less of that. You can always add more if you need to.

    • You are a great poster. Your comments mean so much more than comments like these, “Thanks, can’t wait to try it!’ and “Looks super yummy, delish!” I’m sure the people at Southern Bite appreciate what you had to say. I certainly did. Thanks again.

      terry bee

  8. Hi Stacey…I can’t wait to try your recipe tonight. I make my chili with both meats as you do but I haven’t ever added ranch mix. I ~LOVE~ your site and all the recipes. Roll Tide ((tehehe))

  9. What are the nutrition facts for this chili?

  10. This looks so good! I do have a question If I wanted steak or Bison as a meat in it when would I add it?

  11. Hi Stacey
    Commenting from the great state of North Carolina!!!

    I tried your Slow Cooker Chili for the 1st time this weekend! It was excellent! Have to admit, I wasn’t quite sure about all that beef, but it turned out AWESOME!! My husband actually thought it was better the next day! This recipe will definitely be used again this winter!!

    Thanks for sharing!!

  12. Donna Mashburn says:

    I made this last night for a group of friends here for the Auburn / Florida State game. I used 2 lbs. of ground beef and added a can of canillini beans and a can of chunky fire roasted tomatoes to make enough for a crowd. It was the best chili ever! Everyone loved it. Some like it hot so I offered pepper jack cheese to put on top for those folks. Thanks Stacey, DELICIOUS!

  13. My turn for the monthly poker party, so I made your chili. Added I/2 more of everything for 6 guys and served with Beer and Mexican cornbread. They ate every bit of it and all said it was the best chili they ever had. Chopped up and added some jalapeño’s but other that, I followed your recipe.
    Made it around noon and served at nine with sour cream and cheddar cheese. It was awesome.

  14. could i substitute 1lb of venison and 1lb of ground pork and brown the two then use this recipie.

  15. This is our new chili. It was wonderful, I used venison for the stew meat but I browned it before adding it to the rest of the ingredients. I doubled the beef broth just because we don’t like our chili thick. if you are serving more than 4-5 I would double the recipe. The ranch does give it a wonderful flavor.

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