Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

My football loving husband & friends love this chili while watching the games - it's worth the wait. I don't always measure the spices exactly,sometimes I add more chili powder & cayenne pepper. There's usually not leftovers, but it does freeze well.

Ingredients Nutrition


  1. Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
  2. Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
  3. Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
  4. If chili is too thin, add tomato paste as needed.
  5. Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.
Most Helpful

I reviewed this recipe two years ago and I have left it below--just wanted to say I've made this chilli every year for our Halloween block party since 2007 and it has become a huge hit! There is never a drop left. Thanks again for a wonderful recipe! I made this chili recipe (enough for 40 ppl)for our annual Halloween Block Party on 10/27 and it turned out spectacular! There was exactly one small bowl left when the party was over...always a good sign. Folks put it over their grilled burgers and dogs and raved. The only changes I made were I did add a tub of chili starter, Mrs. Dash, and I used some "Slap ya Mama" instead of plain cayenne pepper. Time seemed to make the difference too. I made it the night before and let it set overnight. When I reheated it the next day the seasonings were perfect. I've already had requests that I make this chili for next year. It was a really economical way to feed lots of folks. This recipe is a keeper!

Chica Chica November 02, 2009