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Crockpot tips for the working mom #2: Slow Cooker Chili

What is better than coming home after a long day than a hot bowl of chili? This is a favorite recipe of mine that my slow cooker frequently has ready for my family when we come home after long winter day.

Slow Cooker Chili


2 16 oz cans of kidney/chili beans -- drained

2 14 1/2 oz can tomatoes

2 pounds ground chuck -- coarsely ground (I have substituted lean turkey ground meat.)

2 medium onions -- coarsely chopped

1 green pepper -- coarsely chopped

2 cloves garlic – crushed or diced

3 tablespoons chili powder (I have also used crushed red pepper.)

1 teaspoon pepper

1 teaspoon cumin

salt to taste

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low 8 to 10 hours. (5 to 6 hours on the high temperature.)

***I do not brown the meat before putting in the slow cooker, but there is no reason not to if that is your preference. In that case, you would cook onions and garlic in 2 Tbs. oil till onions are yellow. Add ground meat and cook till brown. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile, in crock pot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on for 8 to 10 hours on low heat or 5 to 6 hours on high temperature.

I have served this topped with shredded cheddar cheese, fresh chopped avocado, sour cream and even diced onion and jalapeño peppers. I have served it with hot dogs and tortilla chips.