Slow Cooker Chili
- Ready In:
- 8hrs 20mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 lbs ground round
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 onions, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon pepper
- cayenne pepper (I use 1/4 t.)
- shredded cheddar cheese
directions
- Cook ground beef in a skillet until browned; drain off fat.
- Pour into a slow cooker.
- Add the next 9 ingredients.
- Cover and cook on low for 6-8 hours.
- Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.
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Reviews
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A good basic chili recipe! I don't think you'd win any awards with it, but I had all the ingredients already and it turned out great. After mixing everything, I was a little worried about not having enough water (and it was the first time I was using my crock pot...) so I did add about 1/4 cup water - was not needed! Wish I hadn't. Will make again as-is.
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This was delicious! I was concerned with the thickness because I didn't want a soupy chili, but using 1 can diced, and a small can of tomato sauce gave the perfect amount of liquid. Instead of kidney beans I used 1 can of black beans and 1 can of white beans just because I like them. I also added a small can of diced green chiles and a can of mexi-corn. The seasoning was perfect as well! This will be my go-to chili recipe now!
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This was good and easy to make. I followed the recipe as written other then I didn't add the green pepper. I added the 1/4 tsp of red pepper flakes instead of cayenne as that is what I had on hand. This had the right amount of heat for me. (I don't like things real spicy) I did top our servings with cheddar cheese. My son and I really like it but there was something my husband didn't like about it.
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This was my first attempt at making chili and boy was it a winner. I absolutely LOVE this chili. I doubled some of the ingredients since I wanted to make a lot. I didn't have diced tomatoes so I used 2 cans of stewed tomatoes instead I also didn't have a can of tomato sauce on hand, so I pureed another 2 cans of stewed tomatoes to make sauce. I used the 2 cans of kidney beans just as the recipe called for, however I also used 2 cans of pinto beans (rinsed and drained). The aroma that filled my home was incredible! My kids loved it, which was a shock since one of them is such a picky eater. Thanks so much for this recipe. Will definitely make again and again and again.
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Tweaks
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This was delicious! I was concerned with the thickness because I didn't want a soupy chili, but using 1 can diced, and a small can of tomato sauce gave the perfect amount of liquid. Instead of kidney beans I used 1 can of black beans and 1 can of white beans just because I like them. I also added a small can of diced green chiles and a can of mexi-corn. The seasoning was perfect as well! This will be my go-to chili recipe now!
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This was good and easy to make. I followed the recipe as written other then I didn't add the green pepper. I added the 1/4 tsp of red pepper flakes instead of cayenne as that is what I had on hand. This had the right amount of heat for me. (I don't like things real spicy) I did top our servings with cheddar cheese. My son and I really like it but there was something my husband didn't like about it.
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Wonderful! I doubled this recipe because I have a hungry household here to feed. It almost didn't fit in the crockpot! The only alterations I made were I cut the chili powder down a bit (we don't like that much bang) and I used garlic powder instead of actual garlic cloves. The aroma drove us insane as it cooked and the taste was out of this world. The thickness was just right, too! I will be making this quite often in our household. It's a wonderful Sunday meal during football season!