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Christina's Slow Cooker Chili

Rated as 4.38 out of 5 Stars

"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."
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Ingredients

6 h 25 m servings 306 cals
Original recipe yields 16 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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).
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 306 calories; 14.4 g fat; 24.4 g carbohydrates; 20.7 g protein; 52 mg cholesterol; 487 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'll admit that I did not read the recipe before making this chili. I looked at the ingredient list and modified a few things for example I don't like chunky tomatoes so I used plain tomato sauc...

Most helpful critical review

Christina's Slow Cooker Chili Haiku: "Husband and daughter ... well, they loved this chili lots. I was not on board." After just 2 hrs. on high, this chili was scorching around the edges b/c the...

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Christina's Slow Cooker Chili Haiku: "Husband and daughter ... well, they loved this chili lots. I was not on board." After just 2 hrs. on high, this chili was scorching around the edges b/c the...

I'll admit that I did not read the recipe before making this chili. I looked at the ingredient list and modified a few things for example I don't like chunky tomatoes so I used plain tomato sauc...

Great Recipe! My teenage boys said it was their favorite. I added a bit more chili powder and an extra can of diced tomatos. A winner!

Wonderful, hearty chili!

It's a really good recipe, but if you don't like to eat hot, I recommend to cut back on the spices used in this recipe.

I used this as a base recipe for a personal chili. I used 1.5 Lb of ground beef, and 1.5 Lb of steak tips, which were chopped up. The result was fantastic. I will be tweaking my recipe over time...

I put 4lbs of ground and 2 x 28 oz diced tomatoes and final topping (after all mixed and ready) an additional 28 oz whole stewed tomatoes to ensure no burning on edges. Also cut back on the chil...

I MADE IT AND IT CAME OUT AWESOME!!!!

I am very picky when it comes to chili. I like a variety of beans, not too spicy, and not too thick. I put white kidney beans, shell beans, and pinto beans. I think that 6 hours is too long, so ...