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Slow Cooker Chili

I have no problem preparing extensive recipes. I actually really love it! But sometimes life is just too crazy and there’s not enough time. Yesterday was one of those days for me. I had a ton of errands to run in the morning before lunch and getting the littlest down for a nap. During nap time, I had thank-you goodies to prepare which didn’t go at all as planned and I had to get super creative to save from catastrophe. (I was attempting gluten free oatmeal cream pies for a GF friend and the cookies were a bust. Turned it into an actual oatmeal cream PIE with an oatmeal cookie crust and creamy custard filling which my friend LOVED. So yay :) I’ll be posting that random creation soon.)


ANYWHO, yesterday was crazy. It was early afternoon and I had about an hour to pick up my cluttered house (thank you children) and get something on for dinner before a big group of 10 year olds came over for a church activity.


Enter: chili.



Slow Cooker Chili | a kitchen cafe


With a quick browning of the beef and opening of a few cans, in less than 10 minutes, dinner was taken care of. So nice to have something so easy sometimes. It doesn’t need long in the slow cooker at all because it’s basically all cooked already. It’s just in there to blend and get all tasty and delicious together.


Slow Cooker Chili | a kitchen cafe


I cut the heat because I was serving it to the kids. If it were for adults, I’d leave the heat elements as is. I’ll give both amounts in the ingredients. We topped our bowls with some sharp cheddar cheese, sliced green onions and a dollop of sour cream. It was so good! We all basically licked our bowls. But that’s fairly common around here….


Prep time: 10 minutes

Cook time: 3-4 hours

Servings: 4



1 lb organic ground beef

2 cans dark red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

4 oz can diced green chiles (2 oz for kid-friendly spice level)

1 3/4 cups organic beef broth

1 1/4 cup strained tomatoes (my favorite brand)

1 1/2 tbsp granulated garlic

2 tsp chili powder (1 1/2 tsp for kid-friendly spice level)

1 tsp paprika

1 tsp oregano

1 1/2 tsp salt

2 tsp cumin

1 tbsp organic sugar

3/4 tsp pepper

-In a pan (I use my cast iron), brown ground beef with a good shake of salt and garlic.

-Add all ingredients to a slow cooker and stir to combine.

-Cook on high for 3-4 hours.

-Serve warm, topped with sour cream, cheese and green onions.

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  • anna

    I noticed paprika is on there twice….is the last meant to be pepper? Looking forward to eating this tonight!ReplyCancel

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