This slow cooker chili is made with canned beans, tomatoes, and lean ground beef. Garlic powder, chile peppers, and marjoram add flavor to this easy chili recipe.
The list of ingredients seems long, but you probably have most of them on hand. Plus, they make the chili flavorful and full of great texture. See the tips and variations and reader comments for some ingredient and preparation suggestions.
- 1 to 1 1/2 pounds lean ground beef
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 2 (15 1/2 ounces) cans red kidney beans, drained
- 1 (28 ounces) can tomatoes, cut up
- 1 (6 ounces) can tomato paste
- 1 (4 ounces) can green chili peppers, drained and chopped
- 2 tablespoons granulated sugar
- 1 large bay leaf
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon dried, crushed leaf marjoram or 1/2 teaspoon dried leaf oregano
- 1/8 teaspoon freshly ground black pepper
In a skillet over medium heat, cook the ground beef for about 5 minutes. Add the celery, onions, and bell pepper and continue cooking until the beef is no longer pink.
Transfer the ground beef mixture to the slow cooker crockery insert and add the remaining ingredients.
Cover and cook on LOW for 8 to 10 hours.
Remove the bay leaf and stir before serving. Taste and adjust seasonings.
Serve this chili with cornbread, biscuits, or crackers, as desired.
Makes about 6 to 8 hearty servings.
Tips and Variations
- To shorten prep time, use frozen chopped onions and bell peppers.
- For more heat, add 1 finely minced jalapeno pepper or add 1 teaspoon of crushed red pepper flakes, or to taste.
- Make the chili with 1 pound of lean ground beef and 1/2 pound of lean ground pork.
- Replace the ground beef with ground turkey.
- Top servings with shredded cheddar or cheddar-jack cheese.
- Cornbread Crumble or Croutons: Crumble or cube a few pieces of cornbread. Sprinkle lightly with salt and pepper and toss gently with a tablespoon of olive oil. Bake in a preheated 400 F oven for about 10 to 15 minutes, or until browned around the edges. Turn once during the baking time. Sprinkle cornbread crumble over bowls of chili, beans, or stew.
"This is my favorite crock pot chili recipe of all time! Excellent flavor, great blend of texture and colors. Highly recommend it!" — J.M.
"Very tasty — I made a few substitutions — ground turkey for beef, ranch beans for regular kidney beans, and added a small can of chile peppers — delicious." — Flower M.
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