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Slow Cooker Chili

Homemade slow cooker chili made with beef and pork topped with cheese and a dollop of sour cream. Perfect for easy dinners.
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  6 hrs

Ingredients

  • 1 pound 90/10 ground beef
  • 1 pound ground pork
  • 1 medium yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 large jalapeño, seeded and minced or ¼ teaspoon cayenne pepper
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar, (optional)
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 (15.5-ounce) cans kidney beans, drained and rinsed
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 2 beef bouillon cubes

For serving (optional)

  • Grated cheddar
  • Chopped fresh cilantro
  • Corn chips, (we like Fritos)
  • Sour cream

Method

  1. Heat a large skillet over medium-high heat. Add the ground beef, ground pork, onion, bell pepper, jalapeño, and garlic and cook, breaking up the meat with a wooden spoon, until the meat is cooked through and the veggies are tender, 8 to 10 minutes. Drain and discard any excess fat.
  2. Transfer the meat to the bowl of a crockpot. Stir in the tomato paste, chili powder, cumin, garlic powder, brown sugar, salt, and pepper until combined. Stir in the beans, tomatoes, and the bouillon cubes. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally if possible.
  3. Ladle the chili into bowls and top with grated cheese, cilantro, and corn chips, if using. Serve with the sour cream on the side.