The Pioneer Woman Tasty Kitchen
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Slow Cooker Chili

4.91 Mitt(s) 11 Rating(s)11 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 5

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Level: Easy

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Description

Perfect for a cold winter’s day. Warm, comforting and ever so tasty.

Ingredients

  • 1 pound Ground Beef (80/20 Works Well)
  • 1 stalk Celery Finely Chopped
  • ½ whole Yellow Onion, Finely Chopped
  • ½ Tablespoons Garlic, Minced
  • 1-½ Tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 can 15 Oz Petite Diced Tomatoes
  • 1 can (15 Oz.) Tomato Sauce
  • 1 can 15 Oz. Dark Red Kidney Beans
  • 1 can (15 Oz) Full Of Water
  • 1 teaspoon Worcestershire Sauce
  • 2 pinches Salt And Pepper, to taste

Preparation

In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot.

Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot. Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well. Mix thoroughly and add worcestershire sauce and salt and pepper. Cover with lid and cook on low for 4-6 hours (the longer, the better).

Taste before serving and add more salt and pepper as necessary.

Serve with toppings such as shredded cheese, sour cream and finely chopped red onions.

Cook’s note: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot).

This is great served with cornbread or crackers.

One Comment

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Haley on 10.5.2011

Making this for dinner tonight! If I use 93/7 ground turkey, it’s only 3 points per serving! Thanks Brandie!

11 Reviews

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terrilw on 1.21.2020

Good and easy basic chili. I doubled the recipe, added and extra 1T of chili powder and a small can of tomato paste to make it nice and thick.

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Kelly on 11.28.2012

The fam liked this one!

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manje on 10.7.2012

This is a great go-to chili recipe. I prefer chili without beans and it was still great leaving them out. Perfect for a cold, lazy Sunday afternoon. Makes the whole house smell great!

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Andrea H on 10.7.2012

This is the best chili I’ve ever made. It has a delicious flavor to it. I subbed onion powder for the onion and it still tasted great. I have also made it on the stovetop and it turned out just as delicious.

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pipersglen on 5.21.2012

Yummm….used a lovely sweet onion, instead of yellow and added pinto beans. Slow cooking seemed to blend it now instead of the usual ‘tastes better the second day’ chili!
Thanks for sharing.

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