This Slow Cooker Chili Recipe Wouldn’t Qualify As Chili In Texas

This Slow Cooker Chili Recipe wouldn’t qualify as chili in Texas. It has tomatoes and beans in it. But it’s a darned good recipe plus the fact that it’s quick to throw together.

"You'll get rave revues from all that taste this chili!"

There’s not any difference in a slow cooker and a crock-pot. The name Crock-pot belongs to Rival Company so anybody else making the appliance just calls them slow cookers.

I call mine a pokey pot.

Slow Cooker Chili Recipe

2 lb. ground beef chuck
1 1/2 c. chopped onion
1 c. chopped green pepper
2 garlic cloves finely cut
1 (28 oz.) can whole tomatoes, undrained
2 (16 oz.) cans kidney beans, undrained
2 tsp. Salt
2 Tbsp. chili powder
1 tsp. Pepper
1 tsp. cumin or chili powder

Brown the ground beef chuck in a skillet over medium heat and drain. Add the browned and drained beef to your slow cooker. Add the onions, green pepper, garlic, tomatoes, kidney beans, salt, chili powder, pepper and cumin. Stir the mixture thoroughly to combine.

Cover and simmer on the low setting for 6 to 9 hours.

This should be enough for 8 to 10 servings.

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