Slow Cooker Chili

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A great recipe for tailgating! This slow cooker or crock pot chili is an awesome "set it and forget it" kind of meal. It's super easy to make and would be a perfect thing to bring to your next football party. Try it with ground chicken or turkey for an even healthier version!

Cook Time
Kitchen Time
Servings 10

Ingredients

  • 15.5oz. bag Hurst Slow Cooker Chili
  • 7 cups beef broth (or water)
  • 1 lbs ground beef
  • 1 medium white onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, chopped
  • 1 can diced tomatoes (14.5oz)
  • 6 oz. can tomato paste
  • Salt and pepper to taste

Cooking Directions

  1. Rinse and sort through the dry beans. Check for any unwanted debris and discard.
  2. Cook ground beef in a sauté pan until browned. Drain off grease.
  3. Pour rinsed beans into slow cooker. Add cooked beef, onion, green pepper, garlic, and roughly half of the chili seasoning packet.
  4. Add 7 cups of brother or water and put lid on slow cooker.
  5. Cook on HIGH for 4-5 hours (or low for 8-9 hours). When beans are tender, add tomatoes (undrained), tomato paste, and remainder or chili seasoning. Cook on low for an additional 30-60 minutes.
  6. Keep at WARM or lowest setting until ready to serve. Chili will thicken and become richer in flavor with additional time. NOTE: Removing lid during cooking can add additional time.
  7. Keep on lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time.

Cooking Tips

  • This recipe does NOT require soaking the beans ahead of time!
  • Try ground chicken or turkey for a healthier version
  • Serve with shredded cheese, jalapeño slices, and corn bread
  • Remove lid after adding tomatoes to get a thicker consistency