The Best Slow-Cooker Chili

This delicious recipe is hearty and perfect for cold weather. We always make this, along with yummy cornbread, for our family Halloween party. Everyone loves it and it disappears quickly.

The Best Slow-Cooker Chili is easy to make and simmers in the slow-cooker for a few hours till it’s the perfect blend of beans, meat and spices. Load it up with your favorite toppings like sour cream and cheese- to cool it down, or chopped jalapenos and onions – to spice it up. Enjoy!

The Best Slow-Cooker Chili

Servings

8

servings
Prep time

30

minutes
Cooking time

3-4

hours

Ingredients

  • 1 16-oz bag dry red or kidney beans OR
    3 15-oz cans red or kidney beans*

  • 1 15-oz can black beans

  • 1 lb ground beef

  • 1 lb ground turkey

  • 1 lb ground pork

  • 1 large red onion, minced

  • 1 large green pepper, chopped

  • 2 small jalapeno peppers, seeded and minced

  • 1 clove minced garlic

  • 1 28-oz can stewed tomatoes

  • 2 cans of beer

  • 2 packages chili spice

  • 1 tsp cayenne pepper

  • 1 Tbsp sugar

  • 1 medium line

  • Garnishes:
  • grated cheddar cheese

  • chopped green onion

  • sour cream

  • chopped onions

  • sliced jalapenos

Directions

  • If using dry red or kidney beans, soak them in a slow-cooker in water overnight. Drain the water off when ready to make the chili and add the can of black beans.
    If using canned red or kidney beans, drain and add them, along with the black beans, to the slow-cooker.
  • In a saute pan, brown the beef, turkey, and pork, then remove from the pan. Drain on paper towels, or rinse with water in a colander. Toss into the slow-cooker with the beans. Pour off all but 1-2 Tbsp of the fat from the pan.
  • Add the onions, garlic, and peppers to the saute pan. Saute until the onion is translucent.
  • Add the cooked veggies, stewed tomatoes, beer, chili spice, cayenne pepper, sugar, and lime to the slow-cooker and stir well.
  • Set the slow-cooker to HIGH and simmer for 3-4 hours, adding more beer or water as needed.
  • Serve chili hot with garnishes in bowls on the side.

Notes

  • You can use less expensive dried beans in this recipe. Just soak a 16-oz bag of dried red or kidney beans overnight before you make the chili.
  • *I like to use kidney beans in this recipe. Kidney beans are a darker crimson while red beans are more pink. Red beans also have a much beanier taste.

2 Comments

  1. Does the slow cooker need to be turned on while the kidney beans soak?

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