The Pioneer Woman Tasty Kitchen
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6-Hour Slow Cooker Chili

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

My family’s favorite chili recipe!

Ingredients

  • 3 pounds Ground Beef
  • 2 pounds Ground Turkey
  • 1 whole Large Yellow Onion, Chopped
  • 5 cloves Garlic (Large Cloves), Minced
  • 3 cans (14 Oz. Size) Chopped Tomatoes, With Juices
  • 2 cans (14 Oz. Size) Tomato Juice
  • ¾ cups Ketchup
  • 2 cups Low Sodium Beef Stock
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed
  • ⅓ cups Cornmeal
  • 3 Tablespoons Medium Chili Powder (this Will Be Mild, Add More If You Like More Kick)
  • 2 teaspoons Dried Mexican Oregano
  • 3 teaspoons Ground Cumin
  • ¼ cups Brown Sugar, Or More To Taste
  • Kosher Salt And Freshly Ground Black Pepper, To Taste

Preparation

Notes:
Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds.
This recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts.

In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours according to manufacturer’s instructions. My slow cooker only has a “high” and “low” setting, and I usually cook on high for 5 hours and then turn it to low for the last hour.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. I also like to serve this chili with Fritos Scoops and some fabulous cornbread muffins.

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Stephanie Jones on 12.3.2012

I thought this chili was pretty good! I made it as is, and I wasn’t used to having so much meat and barely any beans, but as she wrote, this recipe is highly adaptable and I agree! I’m pretty sure I have a 5 qt crockpot, it is a standard crockpot, and it overflowed. I transferred it to my 6 qt dutch oven and it was pretty close to the top (FYI).

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