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**Slow Cooker Chili

Slow Cooker Chili

  • Cooking Time:

    4 hours on High or 8-10 hours on Low
  • Servings:



2 to 2 1/4 lbs. ground beef
32 oz. kidney beans, rinsed and drained
29 oz. diced tomatoes (do not drain)
8 oz. can tomato sauce
8 oz. can rotel tomato sauce with green chili's
3 - 8 oz. tomato sauce cans with water, and add 1-2 T. Ketchup (stir and add to ingredients)
(Optional on the water and ketchup unless you like your chili a bit soupy like we do!)
1-2 medium onions, chopped
1 green pepper, chopped ( I have used red pepper too)
2 cloves garlic, minced
2 T chili powder
2 tsp. salt
1 tsp. pepper
Shredded Cheddar cheese (optional)

This Slow Cooker Chili is a family favorite! You will be glad you fixed this especially in the chilly weather!

  1. Cook beef over medium heat until no longer pink; drain.
  2. Transfer to slow cooker.
  3. Add the remaining ingredients EXCEPTcheese.
  4. Cover. Cook on High for 4 hours (or on Low for 8-10 hours to really bring out the flavor)
  5. Garnish individual servings with cheese (optional) and green onions (optional).

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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10 years ago

Do your recipes state how many people they feed? I can’t seem to find it and would like to know when I’m feeding a crowd. Thanks!

Kim Honeycutt
Kim Honeycutt
9 years ago

Chili is a favorite food of mine. I think some spicy V8 juice in place of some of the water might be good. Pinning it!!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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