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Classic Slow Cooker Chili

Prep Time 15 minutes
Cook Time 6 hours


  • 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 JalapeƱo, 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. 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.

  2. (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.)

  3. 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.

  4. 3. Serve warm, with desired toppings.