Slow Cooker Chili
Prep time
Cook time
Total time
Recipe type: Main Course
Serves: 8
  • 1½ lbs. ground beef (lean or extra lean)
  • ½ cup chopped white onion
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz) diced tomatoes
  • 2 cans (15 oz) chili beans in sauce, undrained
  • 2 cans (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Sour cream
  • Grated cheese
  • Green onions
  • Fritos
  1. In a large skillet cook beef, onion and minced garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown, drain grease and pour into a 4 to 6 quart slow cooker.
  2. Add diced tomatoes, chili beans, tomato sauce, chili powder, cumin, salt and pepper. Stir until well combined.
  3. Cover and cook on low heat for 6 to 7 hours.
TO FREEZE: Cook chili as directed. Let cool. Place cooled chili in two large ziplock freezer bags. Place in freezer. Stays good frozen for up to 3 months. To reheat place frozen chili bag in fridge to thaw for 24 hours. Then place thawed chili in a large pot on stove top. Cook over medium heat until fully warmed through.
Recipe by Life In The Lofthouse at