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Home » Recipes » Main Course

Slow Cooker Chili

Stacey – September 25, 2012 – 47 Comments

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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.

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Slow Cooker Chili

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 8 hours

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-ounce) can kidney beans, drained and rinsed
  • 1 (14.5-ounce) can petite diced tomatoes with juice
  • 1 (10-ounce) can diced tomato with green chilis with juice (like Ro*Tel)
  • 1 (6-ounce) can tomato paste
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 (1.0-ounce) packet ranch dressing mix
  • 3 garlic cloves, peeled and smashed
  • 1 14.5-ounce) 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.
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Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Charles

    July 2, 2019 at 6:01 pm

    Can you substitute ground chicken and cubed chicken?

    Reply
    • Stacey

      July 3, 2019 at 10:14 am

      I don’t see why not! Enjoy!

      Reply
  2. Mary

    January 9, 2017 at 10:49 am

    Made it last night and the fam bam loved it!!! Thank you!!!!

    Reply
    • Stacey

      January 9, 2017 at 12:41 pm

      So glad to year y’all enjoyed it!!

      Reply
  3. Aileen

    January 6, 2017 at 12:57 pm

    I do love my Texas chili which is spicy, no veggies, tomato sauce instead of diced tomatoes and no beans. However, some Texans do add beans (I do sometimes) but we use pinto beans here. But I am going to make your chili because it sounds awesome and I’ve made some of your recipes and love them all. Except I will use tomato sauce instead of the diced because my hubby doesn’t like chunky tomatoes in his food even if they are small. And I will sub the kidney beans for pintos but will otherwise follow your recipe. Thank you and I will report back! 🙂

    Reply
    • Stacey

      January 9, 2017 at 12:36 pm

      Hope you’ll enjoy! I often use crushed tomatoes in recipes of the exact same reason. 🙂

      Reply
      • Aileen

        January 9, 2017 at 2:02 pm

        I made it last night, Stacey! Other than using pintos instead of kidney beans and subbing tomato sauce for the tomato chunks I followed your recipe. We all loved it, it’s a keeper! Thank you!

        Reply
        • Stacey

          January 9, 2017 at 3:31 pm

          Awesome! Love hearing that!!

          Reply
  4. Tracy

    September 11, 2016 at 9:28 am

    Love this chili! It is definitely a staple at my home during the fall and winter. There’s a nip in the air here CO, so it’s what’s for dinner tonight! Thanks for sharing!

    Reply
    • Stacey

      September 14, 2016 at 2:29 pm

      Love hearing that! Folks are always so surprised by the flavor. 🙂

      Reply
  5. Dorothy Dunton

    April 3, 2015 at 5:55 pm

    Hi Stacey! I found a recipe (which I tweeked) for a turkey, pinto bean and chipotle chili that I made last night along with chipotle corn muffins – OMG is it good! I used smoked turkey legs. I think I’m a “chili junkie”!

    Reply
    • Stacey

      April 10, 2015 at 11:32 am

      Yum!

      Reply
  6. Ireisha K

    November 14, 2014 at 8:56 pm

    OMG! I just made this for tonight’s dinner and it was DELICIOUS! It’s super easy and yummy it was my first time making homemade chili and my family absolutely loved it I’m making it a staple in my house Thank you so much.

    Reply
    • Stacey

      November 17, 2014 at 10:25 am

      Yay! I’m just tickled y’all enjoyed it so much!

      Reply
  7. Anita

    October 30, 2014 at 10:19 am

    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.

    Reply
    • Stacey

      October 30, 2014 at 10:21 am

      Wonderful! So glad you enjoyed it!!!

      Reply
  8. oliver blackwell

    October 6, 2014 at 6:15 pm

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

    Reply
    • Stacey

      October 8, 2014 at 11:14 am

      Absolutely!

      Reply
  9. Bill

    June 9, 2014 at 6:49 pm

    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.

    Reply
    • Stacey

      June 9, 2014 at 9:48 pm

      Awesome, Bill! That’s quite the compliment!

      Reply
  10. Donna Mashburn

    January 7, 2014 at 9:28 am

    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!

    Reply
    • Stacey

      January 7, 2014 at 10:49 am

      This comment just made my day! I’m so glad y’all enjoyed it so much!!

      Reply
  11. Trish

    November 26, 2013 at 7:24 am

    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!!

    Reply
    • Stacey

      November 26, 2013 at 11:10 am

      That is awesome! I’m so glad that you all enjoyed it! The fact that you will be making it again is the ultimate compliment. Thanks, Trish!!

      Reply
  12. samantha

    September 25, 2013 at 4:37 pm

    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?

    Reply
    • Stacey

      September 25, 2013 at 4:40 pm

      Thanks, Samantha. I would still add it in the beginning. Hope it turns out great!

      Reply
  13. Bianca

    February 28, 2013 at 3:52 pm

    What are the nutrition facts for this chili?

    Reply
    • Stacey

      February 28, 2013 at 4:41 pm

      Hi Bianca, Because of varying brands and such, I do not keep track of nutritional info on the recipes. Here’s a great tool that might help. You can input the ingredients and it gives you estimated nutritional info: https://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  14. Celina

    January 7, 2013 at 9:20 am

    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))

    Reply
    • Stacey

      January 7, 2013 at 9:41 am

      Hi Celina! I hope you enjoy it, the ranch mix just gives it an extra punch of flavor. I’m so glad you enjoy the site! Roll Tide!

      Reply
  15. Judy

    October 16, 2012 at 12:42 pm

    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

    Reply
    • Stacey

      October 17, 2012 at 9:47 am

      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.

      Reply
    • terry bee

      February 4, 2014 at 3:01 pm

      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

      Reply
  16. Peggi Anderson

    September 26, 2012 at 10:21 pm

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

    Reply
    • Stacey

      September 27, 2012 at 10:04 am

      I hope you enjoy it, Ms. Peggi!

      Reply
  17. mary

    September 26, 2012 at 10:18 am

    Thanks, can’t wait to try it!

    Reply
  18. mary

    September 26, 2012 at 9:42 am

    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!

    Reply
    • Stacey

      September 26, 2012 at 9:56 am

      This fit well in my 5 quart CrockPot. Depending on serving size, I would say you could feed 5 or 6 people.

      Reply
  19. Stacey

    September 26, 2012 at 9:41 am

    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.

    Reply
    • DONALD

      November 23, 2013 at 8:33 am

      NOT SURE ABOUT RANCH DRESSING WHAT DOES THAT DO FOR RECIPE

      Reply
      • Stacey

        November 23, 2013 at 9:24 am

        Give it a try, Donald! The chili doesn’t taste like ranch – at all. The packet is just a great blend of spices and flavor. It just gives it a punch.

        Reply
        • Gracie

          May 31, 2015 at 2:31 pm

          Thank you, I hesitated for a moment on the ranch packet.

          Reply
          • Stacey

            June 5, 2015 at 9:37 am

            🙂

          • Pam G

            October 18, 2015 at 4:17 am

            I was a little concerned too about the ranch, it tends to overwhelm things.

          • Stacey

            October 21, 2015 at 4:27 pm

            You won’t even taste the ranch in it. It just gives it a punch.

  20. Elizabeth

    September 26, 2012 at 3:08 am

    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.

    Reply
  21. Sandy Herman

    September 25, 2012 at 11:00 am

    Chili night tonight!!!!

    Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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