Rating: 4.5 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This is a long-standing favorite recipe evolved to suit the slow cooker and minimal messing around. Chop vegetables, brown meat, throw it all in, and walk away.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. Layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture.

  • Cook on High for 3 hours. Reduce heat to Low and cook until flavors have blended, at least 3 hours more. Add more diced tomatoes, if desired.

Cook's Notes:

You can remove the jalapeno seeds, if desired.

This recipe assumes a 6- to 7-quart slow cooker. On our slow cooker, this can be very full. Putting the third can of tomatoes in too early has been known to lead to some spillage (especially if you choose to increase the time on high because you started late).

Nutrition Facts

306 calories; protein 20.7g; carbohydrates 24.4g; fat 14.4g; cholesterol 52.2mg; sodium 487.1mg. Full Nutrition