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5 from 3 votes

Ultimate Slow Cooker Chili

This chili dish is packed with a bunch 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!
Prep Time30 minutes
Cook Time6 hours 30 minutes
Passive Time0 minutes
Total Time7 hours
Servings: 16 cups
Author: Francine Lizotte
Course: Slow Cooker
Cuisine: Tex-Mex
Keyword Beef, Dairy Free, Gluten Free, Legumes/Beans, One Pot Meals, Party Food, Pork, Tailgating

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 tips & tricks
  • 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 and add onion. 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, 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

Footnote: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.