Slow Cooked Chili

Palm Harbor, FL, USA

1 Picture

6 to 8
Prep Time
20 Minutes
Cook Time
6 Hour (s)

Time on High: 6 to 8 Hours Time on Low: 8 to 10 Hours What is better than a warm chili on a cold day? Not much. It is not exactly freezing or even chilly here in Florida but I have been aching for some delicious chilly lately and when I get the itch, I have to scratch it. Scratch is exactly what I did here, that is that I made it from scratch.


2 Pounds ground chuck (I use Ground Chuck which is a perfect 80/20 mix, meaning €”80 percent lean chuck with 20 percent fat)

2 Cans (14 1/2 Ounces each) kidney beans, drained of all liquid

2 Cans (14 1/2 Ounces each) Diced Tomatoes (I used the flavored kind – one w/ green chilies and one with onions, green peppers, and garlic).

1 Can (8 Ounces) Tomato Sauce

2 Medium Onions, chopped

2 Teaspoons minced garlic (or two cloves of garlic chopped)

1 Teaspoon ground cumin

1 Teaspoons celery seed

1 Teaspoon coriander seed, grind into a powder (or just use ground coriander)

2 Teaspoons smoked paprika

1/2 Teaspoon chipotle pepper powder

1/2 Teaspoon chili powder

1/4 Cup brown sugar

Pinch of red pepper flakes

Salt and pepper, to taste

Sour Cream

Shredded cheddar cheese

Scallions (Green Onions), chopped


In a skillet, on medium heat, add ground beef. Sprinkle with salt and pepper. Cook until all pink is gone. Drain fat, but reserve about a Tablespoon or two to saute the onions and garlic. Put cooked ground beef in Crock-Pot®. Cook onions on medium heat until translucent. Add garlic and cook a couple of minutes longer. Add to Crock-Pot®.

Add remaining ingredients (except the sour cream, cheddar cheese, and scallions) to the Crock-Pot®t. Give a couple good pinches of salt and some pepper. Mix well.

Cook on low for 8 to 10 hours or on high for 4 to 6 hours. Be sure to stir and taste every hour or so, just to make sure the flavors are there (and because you won’t be able to resist due to the aroma).

Once the chili is perfected, put in a serving bowl and sprinkle with scallions. Add a nice dab of sour cream and top it off with a sprinkle of shredded cheddar cheese.

Sever with some bread or crackers on the side and enjoy!

NOTE: Chili has to have a kick. The amount of kick is different for everybody. Personally, I am a wimp when it comes to spicy, but this recipe has a nice kick that does not linger in your mouth and require you to have a fire extinguisher right next to you when you eat the stuff. The sour cream helps the lower the spicy taste almost immediately and of course the bread/crackers help as well. You can add more or less of the spicy ingredient depending on your liking.


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