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–+ servings

Slow Cooker Chili

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Equipment

  • Small cast iron pan
  • Blender
  • Medium size frying pan
  • Slow cooker or crockpot

Ingredients  

Chile Sauce

  • 3 Guajillo chiles, dried
  • 1 Ancho chiles, dried
  • 1 tsp cumin seeds, whole
  • 1 15 oz can of tomatoes, whole and peeled
  • ½ cup beef broth

Ground Beef

  • 1 lb ground beef or chuck, chili grind
  • 1 tsp Mexican oregano, dried
  • 2 tsp chili powder
  • ½ tsp garlic powder
  • 1 tsp salt

Other

  • 1 15 oz can of pinto beans, drained
  • 1 15 oz can of red kidney beans, drained

Instructions 

Chile Sauce

  • In a small cast-iron frying pan, toast chiles and whole cumin seeds for approximately 30 seconds. Once you begin to smell the chiles and cumin seeds they are done toasting.
  • Blend toasted chiles and cumin seeds with beef broth and tomatoes until pureed. Set aside.

Ground Beef

  • In a medium frying pan brown ground beef and add salt, pepper, Mexican oregano, chili powder, and garlic powder while browning.

Assembly

  • Place browned ground beef in slow cooker.
  • Stir chile sauce into ground beef.
  • Stir drained bean into the ground beef and chile mixture.
  • Cover with lid and cook on low for 5-6 hours. Taste and add salt, pepper, or additional chili powder as needed. Add ½ teaspoon at a time to avoid over spicing.
  • Serve warm with favorite toppings.

Notes

If you using a slow cooker that browns then brown the ground beef in the slow cooker and then add chile sauce and beans.  Switch setting to low and cook for 5-6 hours.
Chili will keep in the refrigerator for up to 3 days.  Chili can also be frozen in a freezer-safe container.