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Slow Cooker Chili


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Slow Cooker Chili


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Slow Cooker Chili

This recipe will feed my family of 6 for two meals and uses my 8 Quart slow cooker.


  • Prep Time : 10 min
  • Cook Time : 8 hours min
  • Ready Time : 18 min




  • 2 pounds ground meat
  • 1 large onion, diced
  • 1 green pepper, diced
  • 3 (8 oz) cans tomato sauce OR 1 (24 oz) can diced tomatoes
  • 2 (16 oz) cans dark red kidney beans
  • 2 tablespoons chili powder
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper


Brown ground meat in a skillet, drain. (You can leave this step out and just put the ground meat straight into the slow cooker, but you might sacrifice some taste if you do this)

To slow cooker, add ground meat – make sure it’s broken up, kidney beans (washed well), tomato sauce OR diced tomatoes, green pepper, onion, spices*(cumin, chili powder, cayenne, salt, pepper), sugar.

Cover, cook on high for 3 – 4 hours, or on low for 8 hours. Only add water if you really feel it’s necessary. There is enough liquid in this as is.

Serve with rice or cornbread, or even deep fry tortillas and mold to shape of a bowl and serve chili within.

(*You could totally cheat and use two Chili Seasoning Mix packages from your local grocery)

About Hadassah Sabo Milner


HaDassah Sabo Milner is a Welsh Jew who lives in Monsey NY. She is a writer and a blogger and a lifelong foodie. She's married with four sons who provide her with much fodder for her writing projects. HaDassah is also a social media rockstar who can update multiple platforms simultaneously whilst cooking Shabbat dinner for 70. You can find her on Facebook, Twitter Twittr , and read her blog In The Pink .




2 Responses to Slow Cooker Chili

  1. Question about the slow cooker chili. It was described as great for Shabbat lunch. But it is an 8 hour cooking recipe, and for Shabbat that would be MUCH longer than 8 hours. Can this work for Shabbat lunch?

  2. avatar says: MrsAbs

    Hi Rachel – Most slow cookers have a “warming” setting that the chili goes onto once it’s done cooking. I have made this chili recipe countless times for lunch and it’s always fine! If you’re concerned, add a little bit of water or broth!

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