Ultimate Slow Cooker Chili
“Brrrr” is how I feel during the winter months! Thanks to the cave men who came up with fire pits which eventually evolved into the fireplace! I’m not a winter person because I’m cold most of the time and my favorite spot in the house besides the kitchen is by the fireplace. Although I complain about winter often, the season gives me a good reason to cook nice, warm, cozy meals.
My parents never cooked chili at home nor did I have it until my early twenties. Since my first spoonful of that delicious dish, I’ve been hooked! Very simple but enormously satisfying, this is a staple in our kitchen during the lovely winter months… I think the intonation on the winter months qualifies as being slightly sarcastic. Anyway, I prefer to make it a certain way. That’s why I call it my Ultimate Slow Cooker Chili! Making chili in a Dutch oven is very good but I think it’s even better when it cooks slowly in a crock-pot for hours so the flavors have time to blend together.
A slow cooker to me is like having your own personal chef. You prep everything in the morning, throw the ingredients in the cooking vessel, set the timer and forget about it.
When you get home, dinner is ready and all you need to do is pull out a bowl, grab a spoon and a knife – that’s to spread the butter on the yummy Crusty Bread you bought before getting home, sit down and enjoy this comforting Slow Cooker Chili!
This slow cooker chili is packed with a ton of flavor that blends so well together! It’s a great comfort food recipe that gives you a warm, cozy feeling inside… it’s so satisfying! With the Super Bowl just around the corner, this can also be added to your list of party food recipes…
Bon Appétit!
Besides this one, I have another chili recipe that is incredibly delicious and perfect when there’s leftover turkey meat. It’s my Turkey Chili Tex-Mex Style so check it out…
Here are more beautiful beef recipes for you to try…
– Bolognese sauce
– Beef and Broccoli Stir Fry
– Mediterranean Eggplant Casserole
– Beef Stroganoff
– Hungarian Beef Goulash
– Braised Beef Short Ribs with Sherry & Shiitake
and for even more slow cooker recipes, click on this link… Recipe Category • Slow Cooker
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Ultimate Slow Cooker Chili
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 1/2 lbs. lean ground beef
- 1 1/2 lbs. lean ground pork
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 cups red onions, finely chopped
- 1 cup red peppers, finely chopped
- 1 cup yellow peppers, finely chopped
- 1 cup poblano peppers, finely chopped
- 2 tbsp. chili powder
- 2 tbsp. ground cumin, or more to taste
- 1 1/2 tbsp. New Mexico chili powder (substitute chipotle chili powder)
- 1 tbsp. brown sugar such as demerara, or to taste
- 1 tbsp. chipotle pepper in adobo sauce tips & tricks
- 1/2 tbsp. hot sauce such as Cholula®, or to taste
- 1/2 tbsp. Worcestershire sauce
- 1/2 tbsp. smoked paprika
- 2 tsp. dried Mexican oregano (substitute oregano)
- 2 tsp. dark cocoa powder
- 1/4 tsp. cayenne pepper, or to taste
- 5 cups pasta sauce, such as Prego Original®
- 1 can (19 oz.) red kidney beans, drained and rinsed
- 1 can (19 oz.) black beans, drained and rinsed
- 1 can (4 oz.) fire roasted diced green chilies
- 2 large Roma tomatoes, seeded and finely chopped
- 6 large cloves garlic, pressed
- 1 can or bottle (12 oz.) beer of your choice *optional
- light sour cream, for garnish
- grated sharp Cheddar cheese, for garnish
- chopped green onions, for garnish
- 3-4 large lime wedges, for garnish
Directions
- In a large skillet over medium heat, add oil. When it gets hot, add ground beef and pork. Cook until brown; season with freshly ground black pepper. Drain the meat in a colander and set aside.
- Return the skillet to the stove top; bring back to medium heat again. Add onion and sauté until almost translucent, about 3 minutes. Add red peppers, orange peppers and poblano peppers; cook for 3 minutes.
- Transfer the drained meat to the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended.
- Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine.
- Cook on Low for 6:30 hours or on High for 3-4 hours.
- Halfway through cooking, quickly stir the chili (*see footnote).
- Serve with a dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread.
Notes
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