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Slow-Cooker Family-Favorite Chili

slow-cooker family-favorite chili Entree
Slow-Cooker Family-Favorite Chili
  • Prep 20 min
  • Total 6 hr 20 min
  • Servings 8

With just twenty minutes of prep time in the morning, you can set yourself up to come home to the inviting fragrance—not to mention flavor—of home-cooked crockpot chili. The slow-cooking perfectly combines the beef, beans and tomatoes for hearty, satisfying bowls of warm chili goodness. MORE+ LESS-

Updated March 8, 2019

Ingredients

2
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes
1
can (16 oz) chili beans in sauce, undrained
1
can (15 oz) Muir Glen™ organic tomato sauce
2
tablespoons chili powder
1 1/2
teaspoons ground cumin
1/2
teaspoon salt
1/2
teaspoon pepper

Steps

Hide Images
  • 1
    In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • 2
    In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
  • 3
    Cover and cook on Low heat setting 6 to 8 hours.

Expert Tips

  • Switch up the ground meat, using a combo of ground beef with some pork or bison for an even richer flavor, or lighten up by using ground chicken or turkey.
  • Not all chili powders are equal—the most basic, consistent blend is made up of ground mild red chiles, garlic, oregano, and cumin. But if you’re more adventurous look for a smoky chipotle chili blend that has more kick; or stir in a pinch of ground cinnamon or allspice for a newer, more modern edge.
  • Have a larger slow cooker? Double this up for a crowd and set out dishes of shredded pepper Jack cheese, broken yellow & blue corn tortilla chips, and a big bowl of pico de gallo (a quick, fresh salsa of tomato, white onion, fresh jalapeno, cilantro leaves, and lime juice) to spoon into each bowl.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 cups
Calories
300
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
5g
25%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1120mg
47%
Potassium
910mg
26%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
20%
Sugars
7g
Protein
25g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • To explore the origins of authentic chili, you’ll need to head to the area that’s now northern Mexico and southern Texas. There, chili was a dish that was created, perfected and served by working-class Tejana and Mexican women. In San Antonio, Texas, the chili queens reined throughout the 1880s, holding court in chili joints that served beanless and tomato-free versions of what they called “bowls o' red.” They served their 10-cent bowls to everyone from writer O. Henry to politician William Jennings Bryan. If you’re ready to learn the basics of a perfect bowl of chili, check out this handy guide, How to Make Chili. It includes a step-by-step photo spread on chili-making basics, a time-tested recipe for cornbread to serve as a side dish and even tips on how to turn leftover chili into a next-day dish. If making crockpot chili has you interested in trying more types and variations, Betty’s best chili recipes collection includes many more recipes.

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