The Ultimate Slow Cooked Chili

The Ultimate Slow Cooked Chili

8
mbmiller2318 1

"Chili is always a little bit of experimentation, a whole lot of flavor, and one of my absolute favorite dishes. There is always a little give and take but here is my honed recipe with the (staple) list of ingredients. Serve in a bowl on a cold night or even spread over white or brown rice sometimes. Always sprinkle generously with Cheddar cheese and crumbled tortilla chips and maybe a dollop of sour cream and enjoy!"

Ingredients

6 h 25 m servings 492 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1125 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
  2. Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
  3. Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

8
  1. 10 Ratings

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I halved the recipe and it still filled my crock-pot. I did use the whole onion, green bell pepper. It is a pretty meaty and bean chili, not heavy on the tomatoes or tomato sauce for those that ...

I think this a great recipe, especially to feed a crowd.

Made this recipe exactly as written, including adding 1/2 cup red wine for the final 2 hours of cooking. Flavor was perfect, not too spicy nor too mild. I will make this again and recommend it j...