This recipe will feed my family of 6 for two meals and uses my 8 Quart slow cooker.
Slow Cooker Chili
Servings
10 Servings
Ingredients
- 2 pound ground meat
- 1 large onion diced
- 1 green pepper diced
- 3 8 oz cans tomato sauce OR 1 (24 oz) can diced tomatoes
- 2 16 oz cans dark red kidney beans
- 2 tablespoon chili powder
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Brown ground meat in a skillet, drain. (You can leave this step out and just put the ground meat straight into the slow cooker, but you might sacrifice some taste if you do this)
- To slow cooker, add ground meat – make sure it’s broken up, kidney beans (washed well), tomato sauce OR diced tomatoes, green pepper, onion, spices*(cumin, chili powder, cayenne, salt, pepper), sugar.
- Cover, cook on high for 3 – 4 hours, or on low for 8 hours. Only add water if you really feel it’s necessary. There is enough liquid in this as is.
- Serve with rice or cornbread, or even deep fry tortillas and mold to shape of a bowl and serve chili within.
- (*You could totally cheat and use two Chili Seasoning Mix packages from your local grocery)
Good question. Cook time stays the same! Changing the mass for a slow cooker recipe doesn’t really change the cook time when the mass is ground beef, if it was a brisket, it would be different. But…keep it the same.
Can I halve this recipe to only use 1lb of ground beef? If so, what’s the adjusted cooking time?
You can of course.
Can I brown the meat before hand?
Hi Rachel – Most slow cookers have a “warming” setting that the chili goes onto once it’s done cooking. I have made this chili recipe countless times for lunch and it’s always fine! If you’re concerned, add a little bit of water or broth!
Question about the slow cooker chili. It was described as great for Shabbat lunch. But it is an 8 hour cooking recipe, and for Shabbat that would be MUCH longer than 8 hours. Can this work for Shabbat lunch?