Slow Cooker Chili

Sadly, the Ravens football season has come and gone, and as of today Tony’s Redskins season is over too. Nothing goes better with football (or sorrow) than a delicious pot of chili.

I never cook in my crock pot without using a Reynolds Slow Cooker Liner. All of the deliciousness of a crockpot meal, without the soaking and scrubbing.

Slow Cooker Liners

Brown the meats with onion and garlic and a little olive oil. I used a pound of ground beef and a pound of ground pork, but you can use all meat, or even try ground turkey!

Chili - Meat

Drain any grease and transfer meat to the slow cooker. Add in the rest of the ingredients followed by a quick stir. Then set it and forget it! If you like a little spice I suggest adding some chili pepper flakes and our favorite – Sriracha!

Chili - In Crock Pot

 Slow Cooker Chili

Yield: 8 – 10 Servings
Prep: 15 Minutes
Cook: 3-4 hours on High, 6-8 hours on Low


  • 1 Tablespoon olive oil
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 1 medium red or yellow onion,  diced
  • 4 cloves of garlic, minced
  • 1-2 chipotle chili in adobo sauce, chopped *
  • 1 (15 ounce) can dark red kidney beans, rinsed and drained **
  • 1 (15 ounce) can light red kidney beans, rinsed and drained **
  • 2 (15 ounce) cans tomato sauce
  • 2 (14 ounce) cans diced tomatoes
  • 1 (4 ounce) can chopped green chiles
  • 1 cup beef broth
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheddar cheese, sour cream or your favorite chili toppings!

Heat olive oil in a large saute pan over medium-high heat.Add the ground meats, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef as it cooks.

Drain the fat/grease. (Optional: Line slow cooker with a Reynolds Slow Cooker Liner). Transfer the meats into the slow cooker.

Add the remaining ingredients, and stir to combine.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Season with additional salt and pepper or if needed. Serve warm, with toppings of your choice.

* For additional smokiness add additional chipotle peppers. I used two peppers, without adding the Adobo Sauce.

** Use your favorite beans – substitute black beans, pinto beans.

Recipe Adapted from Gimme Some Oven – Thanks Ali!


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