Well, it’s Super Bowl weekend, so it’s time to share my chili recipe! We are making two big batches of chili tomorrow for the game – the below version, which I customize to be vegetarian, and then one for the meat lovers. This classic slow cooker chili recipe is easy to make, and so comforting! Don’t forget the toppings, which really add some love…
Classic Slow Cooker Chili
- 1 Tablespoon olive oil
- 2 lbs. lean ground beef (I substitute Morningstar veggie crumbles here)
- 1 medium red or yellow onion, peeled and diced
- 2 Cloves of garlic, minced
- 1 Jalapeño, minced
- 2 15 ounce cans dark red kidney beans, rinsed and drained
- 2 15 ounce cans tomato sauce
- 2 15 ounce cans diced tomatoes
- 2 15 ounce can light red kidney beans, rinsed and drained
- 1 4 ounce can chopped green chiles
- 1 cup beer
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Teaspoon sugar
- 1 Teaspoon Kosher salt
- 1/2 Teaspoon Freshly cracked black pepper
- Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.
1. Heat oil in a large saute pan over medium-high heat. Add the ground beef, onion and garlic and cook for about 7-9 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain and discard the excess fat/grease. Then transfer the beef into the bottom of a slow cooker.
(If you are using a meat substitute product like I do, then only saute the onion and garlic at this step and add the Morningstar crumbles into the slow cooker with about :30 left on the clock at the end of the cooking cycle.)
2. Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.
3. Serve warm, with desired toppings.