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 cooker. 8 hours later, you will have an incredibly yummy dish ready to feed your entire crew. This dish is easy to transport, and great for game days. Did you make any modifications to the recipe? Let us know in the comments below!
- 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
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!