Cora's Cottage

As the weather turns colder, soups and stews become a favorite in my kitchen.  This chili is perfect for an on-the-go family looking to have a warm, nutritious meal ready at the end of the day without having to spend hours in the kitchen.

Why You’ll Love This Recipe

• Easy: This recipe is easy to dump together in the morning or even the night before without needing a lot of attention throughout the day.
• Adjustable: While some people like their chili spicy, others prefer it to be more mild.  This recipe can be adjusted to fit your family’s tastes!
• Nutritious and Warming: The perfect meal for a cold, snowy day because it is hot and ready whenever you come in from the cold while also packing a nutritious punch!

Tips and Tricks

• This is a spicy chili recipe.  If you do not like as much bite in your chili, simply leave out the jalapeno coins and some of the spices to fit your desired spiciness.
• Any type of dry bean can be used for this recipe.  I have used pinto, black, kidney, and great northern.
• If you are not using beans out of a can, be sure to wash and presoak your beans for 24-48 hours before adding them to the crockpot.

Pairings

• Cold, snowy winter days
• Sourdough bread or rolls
• Cinnamon Rolls

Tools

• Measuring Cups
• Measuring Spoons
• Crockpot
• Ladle/Spoon
• Skillet

Ingredients

• Ground Beef, browned
• Paprika
• Chili Powder
• Red Pepper Flakes
• Cumin
• Garlic Powder
• Cayenne
• Black Pepper
• Onions, diced & sauteed
• Tomato Juice
• Tomatoes, halved or cubed
• Beans
• Sweet Peppers, diced (optional)
• Jalapeno Coins (optional)

How to Make Slow Cooker Chili

Start by browning the hamburger with paprika, chili powder, red pepper flakes, cumin, garlic powder, cayenne, and black pepper.  Sauté the onions and add both the browned hamburger and sautéed onions to the crockpot. 

Add in your beans, either from a can or presoaked, tomatoes, tomato juice, sweet peppers, and jalapeno coins. Turn the crockpot onto low and leave for 12-24 hours.  The longer you allow the chili to sit the better it gets, though it should be stirred occasionally. 

When you are ready to serve the chili, serve it hot.  My family likes to top it with more fresh onion, shredded cheese, Fritos, or saltine crackers. 

Leftover chili can be stored in the fridge for up to 10 days, or in the freezer for up to 3 months.