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Slow Cooker Chili | cafedelites.com
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5 from 17 votes

Slow Cooker Chili

Slow cooker chili with tender meat is rich and robust with intense flavours. An easy chili recipe that turns out perfect every single time!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Dinner
Cuisine: American
Keyword: Chili, Chili Recipe
Servings: 8 servings
Calories: 356kcal
Author: Karina

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper (capsicum), seeded and chopped
  • 4 cloves garlic, chopped or minced
  • 1 pound (500 g) lean ground beef mince
  • 1 pound (500 g) beef sausage, (Angus beef or Italian sausage)
  • 2 (14 oz) cans diced tomatoes, (400 g)
  • 1 (24 oz) bottle tomato sauce (American) ((700 g Passata for Aussies)
  • 1 (4 oz) can green chilies, (or 120 g jalapeños)
  • 2 cubes beef bouillon, crumbled
  • 2 tablespoons chili powder (adjust to your tastes)
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons cocoa powder (adjust to your tastes)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2-1 teaspoon salt
  • 1 teaspoon sugar
  • 1 (15 oz) can red kidney beans, drained and rinsed (425 g)
  • 1 (15 oz) can black beans, drained and rinsed (425 g)

Toppings:

  • sour cream
  • cheddar cheese
  • green onions
  • fresh chopped cilantro

Instructions

  • Heat oil in large pot over medium-high heat. Sauté onions and green peppers (or capsicum) for 3 minutes. Add the garlic and sauté until fragrant (30 seconds). Transfer mixture into a 6-quart (litre) slow cooker bowl.
  • Fry beef and sausage until browned. Drain off most of the fat, reserving about 2 tablespoons of fat with the beef; transfer meat into slow cooker bowl. Stir in tomatoes, tomato sauce, green chilies, bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt and sugar. Season with pepper to taste.
  • Cover with lid and cook on low heat for 6-8 hours if time allows, (or high heat for 2 hours).
  • Stir beans through and allow them to warm through (about 2 minutes).
    Serve with desired toppings and sides: cornbread, corn chips, tortilla chips, crackers.

Notes

Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.

Nutrition

Calories: 356kcal | Carbohydrates: 5g | Protein: 19g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 584mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 891IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 3mg