Slow Cooker Chili
Slow Cooker Chili
This chili recipe will be some of the tastiest chili you’ve ever had – and best of all, it’s super easy to make in your slow cooker! Just sauté the ground beef, onions, and garlic in a skillet, then dump all of the ingredients into your slow cooke...
- Author
- Lake Geneva Country Meats
- Prep Time
- 20 minutes
- Servings
- 8
Ingredients
- 2 lb Leahy’s Angus Ground Beef
- 2 tsp Salt
- 1 tsp Cumin
- 1 Onion (medium sized, chopped)
- 2 clove Garlic (minced)
- 2 can Kidney Beans (14.5 oz can dark or light or a mix, just drain and rinse)
- 2 can Stewed Tomatoes (14.5 oz can)
- 1 can Diced Tomatoes with Green Chilies (10 oz. can – we use Rotel)
- 2 cup Frozen Corn
- 1/2 cup Beef Broth
- 2 Tbsp Chili Powder
- 1 tsp Red Pepper Flakes
Directions
- Heat a large skillet to medium-high heat. Add ground beef and cook until browned and crumbled. Remove ground beef from skillet and blot to remove fat. Season with salt and cumin. Add to a large slow cooker.
- Add the onion to the skillet with the grease from the ground beef, and cook for 3 minutes. Add the garlic, cook for one more minute, then drain fat and add onion and garlic to the slow cooker.
- Add the remaining ingredients to the slow cooker, and stir to combine. You may omit the beef broth if you prefer a thicker style of chili. Cook on low for 8 hours, until all the ingredients are warmed through.
- Serve warm with shredded cheese, sour cream, cilantro for toppings, and corn bread on the side. Enjoy!