Easy Slow Cooker Chili
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Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot!
Is it too late in the year to still be whipping up crockpot recipes?
I mean, I did just mention it was going to be 63 degrees F this weekend, but it’s also raining today. Oh and I think I see a forecast of snow sometime next week…
But that’s another story.
Anyway, Butters is currently in his adorable ruffled yellow rain coat while I’m letting this chili cook low and slow, filling up the house with the best kind of aroma: beef chili.
All you need to do is crumble up your ground beef and then dump the rest of your ingredients in your slow cooker.
And if you have a saute function in your crockpot, you have yourself a true one pot wonder.
But as I’m waiting for this to finish cooking through, I’ve also gone through an entire bag of corn chips. You know, the corn chips that were meant to be used for a garnish here.
My bad.
Easy Slow Cooker Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 poblano chili, minced
- 2 ½ cups beef stock
- 1 16-ounce can red kidney beans, rinsed and drained
- 1 16-ounce can black beans, rinsed and drained
- 1 15-ounce can crushed tomatoes
- 1 14.5-ounce can petite diced tomatoes
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon hot sauce, optional
- Kosher salt and freshly ground black pepper, to taste
- ½ cup sour cream
- 2 green onions, thinly sliced
- 1 cup corn chips
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.
- Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
- Serve immediately, garnished with sour cream, green onions and corn chips, if desired.
Did you make this recipe?
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Like others, I’ve made this chili about 10 times. Absolutely love it and it always goes over well with company+family.
It’s also such a quick and easy recipe that allows room for tinkering/adjusting flavors to each owns specific tastes. Highly recommend and will continue to go back to this recipe.
Personally, I use more then the recommended ground beef, onions, and hot sauce. I’ve added mushrooms on occasion but that depends on who will be eating the chili.
Do you need to wash the beans prior to putting them in the crockpot?
This is my like my tenth time making this chili. It’s my go to favourite recipe for a hearty dinner on a cold Canadian night. I made some tweaks to make it a bit more spicy and just l love it. I added a dash of more chili powder and a table spoon of sriracha sauce. Thanks so much for making this receipe easy and awesome!!!!
I hadn’t made chili in a long time (much to my husband’s dismay), before I never liked any that I made. In desperate need of a slow cooker recipe, I gave this one a whirl. We all loved it!! Flavorful, with a great texture; this recipe is a winner!
I made this, and used2 cans black beans and 3 pounds 90/10 ground beef, and extra chili powder, and extra cumin. I added spices to my taste . DELICIOUS !!!
Now added to my top 10 favorite dishes !!
Followed the recipe and it was great. If your crew likes heat, it can use a little more, but as-is, it was very flavorful. As others commented – leaving the lid off the slow cooker for a bit to make for a less watery end result works great. I would also say – if you are looking for less meat, i would guess you can change the ratio of meat/beans pretty easily. Am planning to share this with a few friends.
Made it a few weeks ago and it was a hit with the whole family. And made so much! Here I am getting the recipe to make it again on a cold Texas night.
Soooooo good! Ive been using this recipe for a coupple years, i use two cans of fire roasted rotel diced tomatoes and add a small can of diced jalapenos also! Best chili ever!
Easy as can be….and delicious. First time I did chili in a slow cooker. and it was great.
So easy and so good!
This is my go to chili recipe!!! I’ve made it so many times now and keep surprising myself with how good it comes out.
Will be my goto chili recipe from now on. I used 1lb each ground beef and stew beef, oven roasted garlic, and pinto and black beans. Really excellent chili!!
I would like to request that Damn Delicious remove the comments by Vic Myers, Peg, and Art Lindsey from the comments section. This is a recipe website and I don’t feel that political comments have any place here. They stir up controversy and negative feelings. Some of us believe that such online comments are contributing to destructive polarization, and are deliberately trying to avoid them, so to have them pop up on a recipe website, where we don’t anticipate them, is unpleasant.
Art Lindsey’s comment in particular is objectionable because rather than being an opinion, it purports to state facts, yet it is untrue. In addition, it insults a huge number of people.
Thank you for considering my request.
Please flag Janice Robinsons latest reply of people on this recipe website!
Amazing. I have made this loads of times. Usually a double batch. I always add gochujang as well, gives it a great kick!
Dear Damn Delicious team,
I LOVE your recipes! I have made this chili countless times because it is the best I have ever tried. All my guests are crazy about it as well AND it tastes just as good the next day! Keep up the amazing work!
This is my go to chili recipe. I use it to make moose chili. It’s a hit with the family every time I make it!
I add a can of chipolte adobo peppers and then pull the peppers out when it’s ready to eat. I also add a small can of hatch green chili’s to it. It adds a little more Smokey-chipotle flavor to the chilli.
I can describe this in one word….Great!!!!
I think the seasonings really make this the best chili ever! Specifically, the smoked paprika. I don’t think I’d ever added that to chili before. I have my second batch in the Crock Pot now. My husband isn’t a huge fan of chili, but said it was amazing the last time I made it!
I made this for the first time during the lockdown when my picky-eater-son was living with us. It was a hit! Though there are just my husband and me now, I still make it and freeze the leftovers. I just leave out the chili and hot sauce. So easy and delicious!
I’m new to cooking and I love this recipe. So does the family. I decided to make it again and was in a hurry and forgot to brown the meat. It is cooking all day but I have terribly screwed up?
I’m interested to hear how that turned out for you… I’ve made this recipe several times and it’s always really good!
Maybe everything to the T except for except for my fresh tomatoes..
Very tasty recipe. I added a can of spicy green chiles to the recipe (I’m from Colorado), and it wasn’t very spicy. I will add 2 cans next time. The flavor was great! Will make again.
Snow day finally in Colorado. Made this recipe today in my crockpot. Kids will love it with cornbread when they’re home. Very good recipe. Followed directions all the way.
Fabulous. Have made this 6 times already and has become a regular “do it again” meal!
Um…yum.
I have a time crunch today…soooo..is it going to scorch on high? Anyone cook this on high and it was just fine? I normally cook on low…
But I really want to make this today. Cooking on High scares me.
Do it for 3 1/2 hours on high
Very easy to make and my son really enjoyed dish
This is the second time I’ve made this recipe, we love it! Thank you for putting it together to make life easier for us who can’t make up recipes!
good idea…but!!!!, ground turkey, cook your own beans…canned beans are for the Flintstones…canned tomatoes are toxic…fresh everything if you’re cookin’ right!!!
corn chips (totopos de maiz) and fritos are two different of my favorite things…
yellow onion has best flavor…ancho chile pepper powder…tapatio salsa picante por todos…
…use homemade chicken/beef/pork/turkey stock from bone and veggie soup…
Some day, when I don’t have a full time job, and have endless hours to devote to cooking, I’m looking forward to frequenting your recipe website, “Fresh Everything If You’re Cookin’ Right!!!”. I am certain that you, also, are looking forward to the day that you write your own recipes. It will be a lot more fulfilling than not bothering to try recipes yet feeling free to critique them.
That right there is the most well written burn I’ve ever read!!
Thank you for this reply to #GEORGE VIAU.. UNC’ ST. G – I give the biggest AMEN available. And #damndelicious – ignore the obnoxious comments left by these type of people and continue what you’re doing. The rest of us appreciate what you do.
I love this recipe. For the nasty person talking about toxic canned tomatoes……… Seriously? But same person eats chips out of a bag. By the way I love chips out of a bag!!!! Just love this recipe! my family too. Never a left over! I actually use lots of damn delicious recipes!
I bet he drives a Prius! And voted for Biden ♂️
At least he didn’t vote for the clown that lost!
Trump didn’t lose by the way! Evil liberals scammed the system. That’s the only way they get what they want! Pathetic children!
I drive a Prius AND voted for Biden…and I LOVE this recipe. #notthesamecomparison
love that you wrote this reply- he left such a shameful classist comment- GIVE HIM THE BEANS (in a can!)
Why bother writing a book? If you don’t like what he says move on!
Really George?
Remind me never to invite George to my house for a meal (or anything else, for
that matter.) This site is for REAL, appreciative, FUN people who like to eat
food with REAL, appreciative, FUN people. Take a hike, George. Everyone else,
“come on down!”
You just said you put in Fritos. #processed
Just got everything into the slow cooker. I added 4 fresh jalapeños diced. (Seeds and all) I also added one jar of chili sauce and put only 1 and a half cups of beef broth. Oh also diced up 2 celery stalks. Can not wait to have later while watching NFL. Maybe some Chili cheese fries and or a chili dog!!!! My mouth is watering as the wonderful smell is filling my small apartment!
Finally, I’ve found my slow cooker chili recipe-thank you! I’ve tried so many recipes, so many packaged products in trying to find a slow cooker chili that I would love. I sort of created my own recipe that initially was very good, but changed it so many times that I just couldn’t get it right anymore. THIS chili totally is perfection, it’s got that “taste” that I’ve been looking for and I didn’t change a thing in the recipe. The spices just go together perfectly-I’m looking forward to another bowl on this the second day (chili usually tastes even better after a night in the refrigerator!). Thank you….looking forward to trying more of your wonderful looking recipes!
I make chili in the crockpot often because I have many guests. I live near a ski mountain. This recipe, hands down, is my favorite and my guests favorite. It is PERFECTION !!!! Keep the amazing recipes coming and updates on you and your Corgis! Love your website.
Delicious Chili! I made it exactly as directed, cooking it for 5 hours on high, the last hour with no lid to thicken it up a bit. It smelled so good cooking that I confess I had a scoop after 3 hours and it tasted so good! My family keeps showing up in the kitchen, asking what time we’re having dinner (it’s still afternoon). Sometimes the simplest recipes yield the most delicious meals. Thanks for another great, easy recipe!
Sounds delish but no crock pot, instant pot or slow cooker. How can the cooking directions be modified for and old fashioned top of the stove pot?
Thank you
Hello Janet,
To make this the old-time way, after completing step 1 of the directions, add all the remaining ingredients except the sour cream, green onions and chips to a very large Dutch oven or stew pot. Stir, bring to a boil, turn down to a low simmer for about 2 hours covered with a lid stirring occasionally. After this time, uncover and turn heat up to medium-low and stir cooking for another 20 minutes or so. Serve with the sour cream, onions and chips or whatever suits your fancy. Hope this helps!
The flavor of this chili is excellent. However, after nine hours on low, I still find it too watery for my taste, and that’s the reason for four rather than five stars. Some have suggested flour or cornstarch to thicken it, but I have read that those thickeners will not work in a slow cooker. I tried adding one tablespoon of cornmeal, as recommended online, but that didn’t seem to work either. I could have added one more tablespoon and seen what happens, but I decided instead to let the chili cook for one or two hours more on high with the lid off. But again, excellent flavor. Just the right amount of spices and tomato. I will make it again but reduce the amount of beef stock.
If I may add to my review—-after I wrote it, I decided I would add one more tablespoon of cornmeal, and let the chili cook on high with the lid off. It then took about 45 minutes to thicken to the right consistency for my taste. So that’s my advice if you find this chili too watery—two tablespoons of cornmeal and 45 minutes on high with the lid off. Now it’s perfect. In fact, I don’t think I will reduce the beef stock in the future—that might mess up the flavor. I’ll just go the cornmeal and high temperature route. Great recipe.
Janice something you might want to consider if you have issues with your chili being runny is adding in a small can of Tomato paste. It’s also used to inexpensively thicken, color, and enrich the flavor of tomato sauces and other semi-liquids such as soups and stews.
Janice, just open your slow cooker for a while when cooking until the desired amount of moisture evaporates.
I made this recipe and it was more than enough to feed 2 for 2 days. It was a little heavy on the chili powder. I’d make it again and reduce the amount of chili powder in it. Great recipe otherwise!
That was amazing, i just followed your instructions for a family dinner and they loved it!
It’s a really good base recipe. I don’t use as much stock since I like a thicker chilli. Always watch how liquid you add to a slow cooker. If you find it too thin/liquidy just take the lid off for the last hour.
I also used cayenne pepper rather than hot sauce.
Is it possible to do this in the instant pot? I’m short on time today!
Hi 🙂
Can l use turkey mince for this recipe?
Would it be the same cooking time as the beef mince?
Thank you 🙂
I use turkey instead of beef and I cook it at the same time and it turns out great! Love this recipe! My go to chili recipe now!
I use half beef, half pork. I’m sure turkey would be a good substitute. It should be the Same cooking time and it turns out just as well as straight beef.
This recipe is amazing! Thank you!
I use this recipe every time. It never fails!
Absolutely adore this, my partner as well! I have made several chili recipes (living in the cold and rainy Iceland) and this is the one! Today is my 4th time making this chili and I cannot wait for dinner!
I’ve been on a batch cooking bonanza today and this chilli recipe has been bubbling away since this morning. I’ve just portioned it out ready for the freezer and I couldn’t help but put some aside to eat now! I’ve made a lot of slow cooker chilli recipes over the week and this one is by far the best! I’ve been trying to work out why it tastes so good and I have a feeling it may be the oregano. I’m sure I’ll be making this time and time again 🙂
I am currently making as I write this. Its been on high for about an hour and my apt is smelling Yummy! I added 4 fresh Jalapeno seeds and all and diced some celery along with all the other ingridients. Oh I also added a jar of chili sauce. I think homemade fresh cut french fries and a little cheese on top sounds like a good start! Followed by a Chili dog! Um Um!!!!! I can not wait!!!!!!
Making it as we speak! Hope it turns out ok
First of all – thank you so much for your recipes! I love this blog and have been using your recipes as I learn to cook 🙂 I loved this chili so much – and I appreciate you putting “to taste” in spices because, I use a lot! haha I had a budweiser in the fridge that i used (half bud, half beef stock) and this came out sooo good. What kind of hot sauce does everyone use? I had a tamarind ghost pepper sauce
Just made this today, saved this recipe for a cold snowy Sunday. Also happens to be the Super Bowl. TIMING!!?? This chili is thick and robust with some heat. I did add a jalapeño for that zesty kick and I’m glad I did. I also added some tomato sauce for some extra depth. I was not disappointed. Cooked low and slow and filled my apartment with the most amazing smell. Garnished with some green onion, sour cream and cheddar cheese. Bowl of corn chips on the side for some crunch. This recipe did not disappoint, will be my go to chili recipe now. This recipe did make alot so I put the rest in some Tupperware and popped them into the freezer!!
I love this recipe a lot and make it quite often. I like the selection of spices which are just the right amount. I like to season my ground beef while browning for a better flavor. While I do not add any beans, I do add a can of Rotel and 3 Tablespoons of Louisiana Hot Sauce. What I really like is I always have all of these ingredients on hand. Great recipe, thank you!
Excellent chili! It took me a little more time to make than 20 minutes but it was really good! The combination of spices is excellent. I used the green tabasco for hot sauce; probably should have used the red for a little more heat. This is my go to recipe for chili.
This crockpot chili recipe is the bomb. I cook it the same way everytime . Always in a rush so I do 5 hours on max temperature.
So listen! I have made this my go to chili recipe! I made it for the first time when I was in Texas and have made it twice since I’ve been in Washington and actually am making it again today as I type. It’s so freaking delicious!!!! I use more seasoning because I like my food flavorful but it still comes out bomb as ever! Thank you to OP for sharing this gem with the world!!!
Coming back to say that I am so glad it’s getting cooler in Illinois, I have been dying to make this since I got here! Activate comfort food! This is the fifth year I will be cooking this and I cannot wait to dig in tomorrow once’s it’s done!
I made this chili and I can’t tell you how pleased I am with it. About a month ago I made crock pot chili from another online recipe and it contained tomato sauce and a little sugar. This recipe was by far more authentic w/o these two ingredients and I love the smoky flavor. The only thing I changed was that I used fresh tomatoes because I can taste the can tomatoes if I use them. I know, call me extra picky, lol. I blanched the tomatoes, then diced them. It came out amazing and I love the addition of the Frito chips! Thank you so much!! This was perfect for a cold South Florida day (in the 50’s lol).
Tasted really good! Made some slight changes from the original recipe. I used ground turkey instead of beef, and since I didn’t have beef stock I ended up just using a larger can of crushed tomatoes. To prevent it from being too spicy, I also didn’t add the poblano chili and just used about 1 tablespoon instead of 3 of the chili powder. I was short on time so put the slow cooker on high heat for 3 hours instead of 5-6. Overall, still turned out great!
I trying this recipe today.. I wanted to try a new recipe, I’ve made the same chile for years.. I’ll let you know how it turns out..
I have always made chili in the crockpot with my original family recipe and was complacent. Then I tried this recipe, followed it exactly and BOOM! This recipe is awesome!
What are the nutrition facts for this recipe?
Wow. All kinds of wow factor here! This is truly a great chili recipe! It is simple, easy to prepare and tastes excellent! This is one of the few that I followed from start to finish, without adding or omitting any of the posted ingredients/steps. FANTASTIC! Very highly recommended, with room to add heat too as it is a moderate level of hot, but very, very tasty. Will do this one again!
excellent!! best ever chili.
The recipe says it comes out to 2 1/2 quarts. If I double it will it fit in a 5 quart slow cooker? (I am asking because your directions say to put in a 6 quart slow cooker, but the recipe says it only makes 2 1/12 quarts of chili). I need to make this for a large group so definitely need to double, just want to make sure it will fit in my slow cooker if I do.
Thanks for what looks like a great recipe!! Can’t wait to try it!!!
Did it fit in a 5 quart doubled? I have to feed 23 people on Sunday, so I’m trying to decide how much to make and that will help me decide. 🙂
Can I make this in a pot if I don’t have a slow cooker/ crockpot?
Can this be over cooked? I’m going to be gone for 81/2 to 9 hours. If I keep it on low will it be okay?
Made it this morning and set it on low for 9.5 hours. It is super yummy!
Easy and it taste amazing
perfect recipe. I make this a couple times a year!
Is there any alternative I can use for the poblano chili, I can’t find it anywhere in my Canadian city
I used baby sweet peppers instead
Poblano is a fairly large pepper, but I find it to be also fairly mild. Anaheim peppers are comparable. I feel like the amount of chile peppers is up to the cook and their guests.
I made this exactly as written and it came out perfectly! My family has requested this chili be made a few times a week! Aside from my rice cooker I’ve also made this in the instant pot under pressure cooker and it comes out perfect.
Idk y but my garlic has a overpowering nasty taste. How can I fix this? I did your whole recipe correctly. It’s this darn garlic.
If you’re having issues with fresh/jarred garlic, you can always use Garlic powder.
Amazing chili & so easy. I make this at least once a month for my family, because they love it so much. Absolutely delicious
This was very tasty. I like a bit of water with my chili and I used oyster crackers instead of corn chips. Other than that it was spot on for me. I do not sauteed the onions either. I just brown the meat, my crock 4 hours on high 2 hours on low and it’s done. You can smell the spices and everything coming through. Great job on this one. I don’t know if I’d do it stove top. The slow cooker always works for me.
Any way to make it thicker?
You can add a slurry of corn starch to make it thicker, or even a little flour.
To make it thicker when it’s done I cook it on high for 2 hrs with the lid off!
Something you might want to try if you have issues with your chili being runny besides cornstarch and flour is adding in a small can of Tomato paste. It’s used to inexpensively thicken, color, and enrich the flavor of tomato sauces and other semi-liquids such as soups and stews. I normally add in a can and use water or a mixture of bud light vs beef broth.
Can you adapt this to make on the stove top??
I would like to start off by saying i have never been good at making homemade chili, although it seems pretty easy to make there is a difference between easy and tasting good. Not only was it simple to make it was awesome tasting as well. This is the first time i ever wrote a review on a recipe Ive tried off the net, that should say something. I have tried several different recipes from different chefs and a simple yet delicious chili recipe WON me over. I am excited to try the others recipes that Chef Chungah provides.
Really easy and tasty. Will make chili enchiladas with leftovers.
I’ll admit I wasn’t 100% convinced when I put it all together as it seemed very watery but oh my, what a tasty surprise. I kept it on warm in the crockpot for about 15 minutes and it was perfect. Not too watery and so tasty. Thanks!
my go to chili! I substitute brisket cubes for the ground beef, and modified for the instant pot…..so good!!!
thanks big chungah
Made this today and we loved it. I didn’t use the pepper or hot sauce, as we don’t like super spicey, but it had plenty of flavor. I made cheesy garlic cornbread to go with it and it was a hit.
I did not have pablano chili or the paprika so maybe that’s why iT tasted bland, was watery which was disappointing. Not sure if I would try this again. I’m going to look for another crock pot chili recipe and see.
You can add a slurry of corn starch to make it thicker, or even a little flour.
“I didn’t add any of the flavouring stuff, why was my chili bland?”
C’mon man… Don’t leave a review if you didn’t actually make the recipe properly.
I enjoyed this I just cooked it down a bit longer as I enjoy mine a bit thicker. Flavour was good as is but the second time I made it I added chipotle in adobo as well for personal tastes.
Recipe “reviews” which talk about all of the changes the reviewer made, the omissions, the substitutions, the add-ons which are not part of the original recipe, the changes in the amount of an ingredient used, are a pet peeve of mine, ubiquitous though they may be. I want to read about how THIS recipe turned out, not the recipe the reviewer decided ahead of time wasn’t right and then re-wrote, or the one the reviewer ended up making because he or she didn’t have the correct ingredients on hand and couldn’t be bothered to obtain them.
I’m cooking this today, it sounds delicious! Did you roast the poblano pepper before chopping?
can this be made with dried beans instead of canned ones? for example, after adding in the meat, could I add dried beans with a sufficient amount of stock and all the other ingreidents? Usually I cook dried beans in the slow cooker anyway, but it would be nice if I could cook the meat at the same time.
You can use dried beans but you need to soak them overnight before using in the crock.
First time making without tomato juice your DAM GOOD definitely make again
First time love it your right dam GOOD
It was excellent chili. I showed my sample to family members and they love it better than their own. I’m curious can I use this same recipe with turkey chili instead of beef chili and come out the same way? Just curious!
Good. Can I skip the sautéing step?
I take back what I said earlier I made a few adjustments and it nearly turned out perfect. I replaced the chili pepper with a sweet green pepper and added in less Chili powder and it turned out almost amazingly delicious 🙂 Will be definitely be adding this recipe into my collection.
I’ve made this chili twice and was delicious both times! The 2nd time I had no poblano, but instead threw in a jalapeno and a green pepper. Both times I added frozen corn and a bit of cinnamon. Perfection! I’m happy I finally have a go-to chili recipe… I think I’ll actually make this again tonight!
This is the absolute best chili recipe I’ve found. It’s a perfect blend of spices, not to hot but just right. I add a little more crushed tomatoes so it’s more like a soupy chili. It tastes and looks just like Wendy’s chili.
This turned out so delicious! Probably the best I’ve ever made. Would you have the nutrition information on it? I’d like to add it to my Noon app.
Hi Marie! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Can I substitute a can of diced green chilies instead of thenpoblano pepper??
Sure! 🙂
Do the tomatoes need to be drained?
No, they do not. 🙂
Made this on Halloween for a party of parents of trick or treaters…. complete hit. Everyone raved about it. Best chili I’ve ever made- gonna be my new go-to. Damn Delicious does it again, my favorite food site, because it can always be counted on. Thank you!
Very good result. I tend towards the even easier side of using slow cookers (dump everything in and forget about it), but if the finished product is this good I’m willing to put in the effort every few weeks. For anyone else who is looking to ditch the ground beef, know that you can literally replace it with turkey without changing anything else. It tastes great with the beef broth and everything else exactly as the recipe specifies.
This recipe is very easy and delicious…one little secret is instead of black beans, i use a can of bourbon and brown sugar baked beans…gives it a nice sweet and spicey taste
I’ll be making this for dinner this week!
Do any of the canned things need to be drained?
Yes. 🙂
I make a lot of chili, plus I was an executive Chef by trade. This is the best chili I have ever made. Good blend of flavors and spices, not overpowering in any one category.
Made this last night with my boyfriend, all we did differently was add a packet of chili seasoning. For our first time making chili we think its pretty damn good !!
Made this today smell amazing but have a nasty vinegary taste anything I can add to get rid of it
Try to use water instead of the beef stock. This may help. I also like to use light beer instead of water or beef stock. Tastes amazing!
Very good, the only change I made was 2 teaspoons of Cumin instead of 1-1/2 tsp
This recipe was AMAZING, my son LOVED IT my coworkers LOVED IT and I ABSOLUTELY LOVED IT!!!!
Rave reviews! That’s awesome. Thanks, Kyss!
This was so easy to make and very delicious, thanks!
You are so welcome, Jill! Glad you enjoyed it! 🙂
How much salt/pepper do you recommend for this recipe? I know the recipe and many others say to use salt and pepper to taste, but being an inexperienced cook, I am looking for some kind of baseline and then I know I can add more.
Love every recipe I’ve tried so far!
Thanks!
You have my 5 stars….This dish is looking to good to be true…yamy yamy
“DAMNED DELICIOUS” MY MOUTH IS WATERING. You have such great recipes, and I love them, and again you are a cutie..
Dang I would love to come home to this!! Big fan of slow cooker recipes! (:
ME TOO, i LOVE A GOOD CHILI!!!!
I have made this recipe on many occasions but would suggest that you use diced beef instead of minced beef – delicious!
Why be so negative, this lady is a good cook, but good for your input. I buy my 90% beef (ground) and I make ii to my way of cooking!!!!!!
Great easy, simple recipe. A few things I changed, I used 90% lean ground beef and didn’t drain the juices before adding onion and garlic, instead of black beans I used pinto, and towards the last hour of cooking I added half a can of sweet corn.