Quick & Easy Slow Cooker Beef Chili

By Wednesday, September 18, 2013

Mmmm chili. Just what the doctor ordered.

Slow Cooker Chili

A lot of people are complaining about the cooler temperatures and the smell of fall in the air. I guess I’m kinda sad summer has come to an end, but the fall is my favourite season. I love the cooler weather, colour of the trees, Thanksgiving and Halloween. And of course my birthday is at the end of October. Curling up with a great book and a warm bowl of chili is precisely how I want to spend my lazy, cozy fall weekends.

We had another potluck at work and the theme was “dorm food” – a little twist on the “back-to-school” thing. Chili is not necessarily dorm food, but it’s certainly comfort food, so that’s what I made. With sour cream and shredded cheese, obviously.

I’ve made chili a few times before, but never shared the recipes on the blog. What I love the most about chili is how easy it is – dump everything in a slow cooker, stir and leave it for 6-8 hours. Classic football food too, as I’m sure you know.

In this particular chili, I did a few things differently. First of all, I used an orange pepper (not that it makes a difference) and white kidney beans (because I didn’t have any regular ones). I also was careful with the spice level since I was aiming to please the masses at work.

Quick & Easy Slow Cooker Beef Chili

Yield: 8

Ingredients

1 lb ground beef
1 onion, chopped
1 pepper, chopped (any colour)
3 tbsps chili powder
1 clove of garlic, minced
1 tsp ground cumin
1 jalapeno pepper, minced
1 can (29 oz) crushed tomatoes
1 jar (650 ml) pasta sauce|
1 can kidney beans, drained
salt & pepper
water, as needed

Directions

Brown the beef in a frying pan with onions and peppers. Transfer to slow cooker. Add all other ingredients and stir. Cook on high for 4-5 hours or on low for 6-8. Serve hot with dried chilies sour cream and shredded cheese as garnish.

Notes

This doesn't have to be made in a slow cooker. Simmer on a stove top for 90 minutes and you should get the same results.

3 Comments
  • Leah H
    October 22, 2013

    I’m making this for little ones. I’m wondering if the jalopeno makes in very spicy and if the recipe would be ok with out it?

    • Julia Kent
      October 22, 2013

      Hi Leah,

      It would definitely still be delicious without it! I didn’t find this recipe (with the jalapenos) very spicy at all, though. Let me know how it goes!

      Julia

      • Leah H
        October 23, 2013

        Made it with the jalapeño. It was great! My 5 year old gobbled it up and the hubby had three bowls!

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