Slow Cooker Chili
Servings 6 to 8
Ingredients
- 2 pounds lean ground beef
- 1 large (about 2 cups) onion, chopped
- 2 garlic cloves, minced
- 2 28 oz cans diced tomatoes, undrained
- 2 15 oz cans tomato sauce
- 2 15.5 oz cans chili beans, mild or hot
- 1 15.5 oz can kidney beans, drained
- 1 15.5 oz can pinto beans, drained
- 4-5 tablespoons chili powder more or less depending on taste
- 2 teaspoons cumin more or less depending on taste
- 1 tablespoon garlic salt
- 3 tablespoons Worcestershire sauce
Instructions
- In a large skillet, cook ground beef until almost done
- Add chopped onions and garlic and cook until no pink remains in beef and onions are soft, about 3-5 minutes
- Drain well and add to slow cooker
- Add remaining ingredients and stir until well combined
- Cook on low for 4-6 hours or high for 2-3 hours
- Serve with your favorite toppings. Ours is pictured with shredded cheese and green onions with corn chips on the side.
Notes
This recipe makes enough for a crowd. It can easily be cut in half (leave out the one can pinto beans) or freeze leftovers in a freezer zip top bag and use them for another meal.
Make Ahead: Cook the ground beef, onions and garlic and store in refrigerator in covered container for 1-2 days prior to making chili.