The slow cooker is used to prepare this gratifying hot chili meal. You can start it before you leave for work and get home to a prepared meal! In my bowl, I like to add two scoops of sour cream.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 10 |
Ingredients
- 2 pounds ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours or High for 4 hours.
- Garnish each serving with Cheddar cheese.
- If you want to kick it up a notch with the fire factor add more cayenne pepper about 2 hours into cooking, then again after 3 hours of cooking.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 1024 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Really packs a punch. I added another can of tomato sauce to make it less chunky and it really was spicy and delicious. Needs more salt at the end for that last bit of flavor.
I love it!!! I love spicy food… I made it a while ago this is first chance I have to respond thanks dandi!! Any other spicy recipes you have I’m in
I would give this a 5, but my husband would say 3.5 because he doesn’t like tomato chunks. He may like it better with petite diced tomatoes. Kids liked it. I used less salt (maybe about 1.5 tsp) and less cayenne (about half). I didn’t think it was too spicy, but the kids commented that it was spicy.
Pretty good taste but very spicy, even though I cut the cayenne in half. I also thought it was a little salty so will probably skip the salt and let folks season on their own. I will definitely make it again.
This is my go to chili recipe! I add chipotle powder for a more smokey flavor. And I usually use turkey instead of beef. It’s good stuff.
Make it vegan: I used 1 pack Quorn Meatless ground and 1 pack Garden beefless ground (just throw in still frozen) to mimic the varying textures in chili, and it is AMAZING! It still cold and I can’t stop eating. Tastes like I remember chili tasting as a kid which is the key to any classic recipe, isn’t it? I won a chili cookoff with this recipe when I ate meat and now I think its even better!
This is a super tasty chili! (with my edits, of course lol) – I took hede of others’ recommendation to add an extra can of tomato sauce, and that worked well because I thought it stodgy. We tend to serve this with Fritos or cornbread so we don’t love a super thick chili. – My family is not afraid of spice so I included a freshly chopped jalapeño which really kicked it up a notch. – I also substituted one pound of ground beef for one pound of ground bison & seasoned the meat with cumin.
Loved it. I added an Jalapeño for added spice and it was great.
I added 2 cans of fire roasted tomatoes, 1 can of stewed tomatoes , 2 cans of kidney beans, 4 cloves of garlic, 2 1/2 T of Mexican chili powder, 1/2 T of cayenne pepper, 2 cans of water, 1 can of tomato paste, 2 T of Mexican oregano, 1 can of tomato sauce, 2 lbs of 97% lean beef, 1 large onion and 1 bell pepper, salt and pepper as stated.
Great recipe! My family likes food on the spicier side so I substitute a can of regular Ro-Tel tomatoes and green chilies for one of the diced tomatoes. I adjust the heat factor with cayenne pepper if needed.
Substituted meat for veggie ground, otherwise everything identical, and I love it! This recipe is a regular part of my fall/winter rotation.
Been making it for years
Awesome! I just add a Serrano chili and it’s nice and spicy!
Excellent recipe! I substituted jalapeños for the green pepper, gave it just the right kick.
I make slight modifications, but I love using this recipe to get me started. This is, actually, about the 5th or 6th time I’ve made it.
Made this dish SEVERAL times for pot lucks. The secret…add more time than the suggested time. The longer, the better. The spices come alive, not too spicy, the longer it sits on low/warm in the pot. Stir occasionally.
This was an absolute hit at the Bible study potluck! I cut the Cayenne pepper down to 1/2 teaspoon and it was the perfect amount of warmth for everyone. For my family, I will kick it up a notch to a teaspoon and a half maybe. A tablespoon is waaaaay too much. Used turkey instead of beef. Everything else the same as recipe. Just perfect. Thanks for this recipe!!
Made this for football games. Everyone just loved it. Easy to make. Just the right spice..love it!! Will make it over and over
Good, wood make again
I love it. I make this every year a few times a year. Sometimes I cut the cayenne pepper and chili powder in half so it’s not so spicy for the kids.
Like most allrecipes recipes, it came out great. My family unfortunately can’t handle spicy food so i had to reduce some of the spices. Usually If the recipe calls for 2 Tbsp of Chipotle chili pepper, i’ll reduce the amount to 1 Tbsp and half. The same goes for pepper and any other spice. But it still came out great. My family loved it.