How to Make Homemade Chili in a Slow Cooker


Spicy or mild, red or white, chicken, beef, pork or vegetarian--the variations on chili are seemingly endless. One thing holds true for all chilis: they must be hearty and they must be flavorful.

Things You'll Need

  • 1 lb ground beef
  • 1 lb ground pork
  • 3 cloves garlic - chopped
  • 1 whole onion - chopped
  • 3 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 whole green pepper - chopped
  • 1 can of Kidney Beans
  • 2 whole large tomatoes -- diced
  • 1 small can of tomato aste
  • ½ bottle dark beer or stout
  • Saute the garlic and onions in a large skillet until they are translucent.

  • Add the meat to the garlic and onions and saute until brown.

  • Add the chili powder, paprika, cinnamon and cayenne to the browning meat.

  • Transfer the browned meat to the slow cooker. Include at least half the fat.

  • Add the green pepper, kidney beans, tomatoes and beer and mix thoroughly.

  • Turn the slow cooker to high and let it sit until the mixture starts to bubble.

  • Add the tomato paste, stir and reduce the heat to low. Let it simmer for between two and eight hours.

  • Serve in individual bowls, garnished with sour cream and sharp cheddar cheese.

Tips & Warnings

  • The longer the chili simmers, the more flavorful it will be. Serve on a hot dog and top with cheese for a classic "Coney Island." Chili is always better the next day, so for the best flavor, make this recipe a day in advance. Substitute ground turkey, chicken or veggie crumbles for the beef and pork if you are dieting.

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