This easy set-and-forget slow cooker chili is perfect year round, whether it’s game day, a cold winter’s day or a summer cookout.
I make this recipe so often, it wasn’t until I was whipping up my next batch that I realized I should share it all with you. After all, why buy the canned stuff when making it at home is so easy? After a while, it becomes less following of a recipe and more second nature.
This recipe is pretty forgiving, and the good thing about slow cookers is that you can adapt it to whatever amount of time you need. So if you’re preparing it the night before in order to have it for dinner the next day, brown the beef and then place everything in the inner pot. You can store the whole thing in the fridge overnight, then place it back in the slow cooker before you head out to work. Set it on low for at least 8 hours and it will be ready for dinner. Or, if you’re making it on a weekend or need it sooner, cooking it on high for 4 hours works just as well.
So what is your favorite way to have chili? Aside from being easy, delicious and really stinking cheap to make, it’s incredible just about any way you have it. Paired with cornbread, on top of fries or a hot dog, or smothering corn chips — I can’t pick just one!
I also prefer mine with beans. Please don’t revoke my Texan card.
Check out these recipes with an interesting use of slow cooker chili:
Until next time. X
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Items used in this recipe:
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- 2 lbs ground beef
- 31 oz (2 15.5 oz cans) cooked red kidney beans, dark or light according to preference
- 28 oz (3 1/2 c.) red salsa
- 3 1/2 TB chili powder
- 1 TB cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- Brown the ground beef in a skillet over medium heat, separating into sizeable chunks of your preference. I prefer mine very thin.
- Drain the beef, then place in the slow cooker.
- Add the beans, salsa and chili seasoning to the beef and stir to combine. If using canned beans be sure to drain and rinse first
- Cover the slow cooker with the lid and cook for 8 hours on low/4 hours on high.
- Stir again after cooking and serve warm.
If you decide to use a seasoning packet, Williams Chili seasoning is my brand of choice. No msg, preservatives, fillers, artificial flavors or colors. You only need 1 packet for this recipe.
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