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Anita’s Slow Cooker Chili recipe

Slow Cooker Chili

by Robin Miller(1)
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work. Serves eight.

See wine pairing for this recipe
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ingredient discovery
Ingredients ground beef dry red wine chili powder more more
1-1/4 lb. ground beef
1/4 cup dry red wine
1 Tbs. chili powder
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 clove garlic, minced
One 15-oz. can red kidney beans, rinsed and drained
One 15-oz. can black beans, rinsed and drained
One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
6 Tbs. shredded Cheddar cheese
Sides and Toppings
Sour cream
Diced onion
Diced tomato
Diced avocado
Shredded cheddar Cheese
Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Make Ahead Tips

You can save even more time by combining all the ingredients in the slow cooker insert up to 2 days ahead and storing it in the refrigerator.
photo: Judd Pilossof
From Book Robin to the Rescue , pp. 166
January 1, 2008


user reviews

Rate this Recipe
Star Star Star Star Star by sandy beach, 1/12/2013I doubled this recipe for a party. It was very successful, but I made a few changes: I used 2/3 beef and 1/3 pork. I couldn't imagine chili without onions, so I cut one up and threw it in. The spices were good but I wanted more so added a chipotle in adobo sauce, plus a spoonful of extra adobo sauce. After a couple of hours of cooking it seemed dry so I added another can of diced tomatoes. Overall, with those changes, a great result.
Star Star Star Star Star by sobarch, 11/9/2010