Quick and Easy Slow Cooker Chili Recipe


January is Slow Cooker and Soup Month on Two Girls Taste Texas Blog!  I love using my slow cooker and I’m constantly pinning recipes and ideas for the family on Pinterest.  This cold weather inspired me to dust off my favorite “Quick and Easy Slow Cooker Chili Recipe”.  I created this recipe as a scaled down version of the best slow cooker recipes I’ve found on the internet.  It’s really easy to whip together and you can substitute just about anything based on your personal preference.  I like to serve this dish over rice but sometimes we just pour it over a bed of tortilla chips, dump some cheese on top, and go to town!  If you’re feeling really Texan (Rodeo season is coming soon), you can mix up a batch of cornbread muffins to serve with this chili.

Quick and Easy Texas Chili

Quick and Easy Chili with shredded cheese, sour cream, and cornbread muffin

 

Quick and Easy Slow Cooker Chili Recipe

Ingredients

2-3 tbl sp olive oil

1 can diced tomatoes

1 4oz can tomato paste

3 cans of beans

10-12oz beef or chicken stock

1 small onion, chopped

3 small Roma tomatoes (you can substitute vine tomato), diced

1 green bell pepper, chopped

1 red bell pepper, chopped

3-4 cloves of garlic

1 tsp oregano

1 tbsp. cumin

1 tsp salt

1 tsp black pepper

1 dash of cayenne

2 tbsp. chili powder

1 lb. ground beef (you can substitute ground turkey, cubed steak, or chicken *swap beef stock for chicken stock*)

*Optional Shredded Cheese and Sour Cream

 

Preparation

  • Heat the olive oil in a medium sauté or frying pan over medium-high heat.  Add the onions and garlic and sauté until the onions become translucent; be careful not to burn the garlic.
  • Next add the chopped bell peppers sautéing until softened. Then, crumble the ground beef into the pan and continue cooking until no longer pink.  Add oregano, salt, cumin, pepper, and cayenne to the meat while cooking.  Once the meat is browned, drain the oil.  *Don’t lose the veggies and herbs.  Set aside.
  • Drain and rinse the juice from the beans (I don’t like to use the juice from the canned beans in my chili.) Pour the beans into the slow cooker followed by the can of diced tomatoes.
  • Pour the beef broth over the beans and tomatoes.
  • Add your fresh Roma tomatoes to the slow cooker and stir all the ingredients gently. At this point, I like to add a “second dose” of all the herbs and seasonings I used on the meat mixture earlier.  Add more cumin and chili powder to your preferred taste.
  • Finally, add the meat mixture, followed by the can of tomato paste and stir all the ingredients together well.
  • You can cook this on high for about 1 ½ hours or medium heat for 2-3 hours. The cool thing about this slow cooker chili is the longer it sits, the better it gets.  We serve this chili over rice with shredded cheddar cheese and a dollop of sour cream.  It’s a fan favorite in my household.

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