5 from 1 vote
Homemade Slow Cooker Chili
  • 2 lbs lean ground beef
  • 2 cans (28 oz) tomatoes, diced
  • 1 can (28 oz) tomato sauce
  • 1 can red kidney beans
  • 1 can white kidney beans (or chick peas, or pinto beans)
  • 1 tbsp olive oil (if cooking on the stop top)
  • 1 medium onion , chopped
  • 1 pepper – green , red, yellow or orange
  • 3 cloves garlic , minced
  • 1 tbsp brown sugar
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 1 tsp salt
  • 1 ½ tsp paprika
  • ¼ cup chili powder
  • 1 tbsp cocoa
  • 1 tbsp worcestershire sauce
  1. Whether you’re cooking your chili on your stove top or in the slow cooker, brown up your ground beef in a large frying pan over medium heat. Drain the meat once it’s cooked and set aside.
  2. If you are cooking your chili in a slow cooker, dump all your other remaining ingredients into the slow cooker, including your cooked ground beef. Cook on low for 6 to 8 hours or on high for 4 hours.
  3. If you are cooking it on your stove top: I used my large dutch oven instead of a frying pan to brown the meat, so I could later use it to cook my chili. Once I remove the cooked ground beef, I returned it to the heat and added a tablespoon of olive oil.
  4. Cook the onions until translucent. Add in the minced garlic and cook for another minute until the garlic is fragrant. Add the remaining ingredients to the pot. Cook the chili on a low simmer for at least an hour until the peppers are tender.