Slow Cooker Chili

Chili is the ultimate comfort food, don’t you think? When the season changes and fall winds start to blow (in Saskatchewan they never stop, actually) it’s a warm bowl of chili that hits the spot more than anything. And – every time I make it – I decide that I need a “recipe” to follow, when in fact, chili is a very forgiving dish. You can add a bit of this, more of that, and taste test as it cooks and the flavours meld together in a slow cooker. In any case, I use a recipe as a good base.

A delicious and easy slow cooker chili recipe!

Here’s a new one I tried this fall that was a definite keeper, with the new and interesting ingredient being cinnamon (in the past I’ve used chocolate in chili and that was pretty tasty as well.)

5.0 from 10 reviews
Slow Cooker Chili
  • 2 large onions, diced
  • 5 cloves garlic, chopped
  • 2 pounds extra lean ground beef
  • 2 cans diced tomatoes (796ml each)
  • 1.5 tsp salt
  • 1 tsp pepper
  • 1.5 Tbsp cumin
  • ½ Tbsp chili powder
  • 2 Tbsp paprika
  • 2 Tbsp dried oregano
  • ½ tsp cinnamon
  • 1 can red kidney beans
  1. In a large frying pan, saute onion and garlic until soft. Add ground beef: cook and stir until meat is browned. Drain fat.
  2. Transfer to slow cooker. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon. Cover and cook on low for 6 hours.
  3. Serve with toppings of your choice (we like sliced jalapenos and cheese!)

If you’re hesitant on adding cinnamon, you could always start with 1/4tsp and taste test from there, but I found 1/2 tsp perfect and I liked challenging the family to discover the “secret ingredient” added at dinner time.


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