Slow-Cooker Family-Favorite Chili

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Prep 20 min
Total 6 hr 20 min
Servings 8

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Slow cooker on, family happy. It's a beautiful thing! Our Slow-Cooker Family-Favorite Chili is everything you could want in a meal. Delicious? Of course! Enough for eight people? Check! Easy? Oh, yeah. We're talking set-it-and-forget-it, easy. Our slow-cooker family chili is amazing on its own but elevated with the fresh and flavorful go-to chili toppings you know and love, it's irresistible. We're adding every topping under the sun to our bowl (or should we say bowls) of Slow-Cooker Family-Favorite Chili. That's just how we roll!

By Betty Crocker Kitchens

Updated Sep 21, 2021

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Ingredients

2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps

1

In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2

In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
3

Cover and cook on Low heat setting 6 to 8 hours.

Tips from the Betty Crocker Kitchens

tip 1
Have a larger slow cooker? Double this up for a crowd and set out dishes of shredded pepper Jack cheese, broken yellow & blue corn tortilla chips and a big bowl of pico de gallo (a quick, fresh salsa of tomato, white onion, fresh jalapeno, cilantro leaves and lime juice) to spoon into each bowl.
tip 2
Switch up the ground beef with some ground pork, chicken or turkey in this Slow-Cooker Family-Favorite Chili.
tip 3
Not all chili powders are equal—the most basic consistent blend is made up of ground mild red chiles, garlic, oregano and cumin. But if you’re more adventurous, look for a smoky chipotle chili blend that has more kick, or stir in a pinch of ground cinnamon or allspice for a newer, more modern edge.

Nutrition

300 Calories, 13g Total Fat, 25g Protein, 20g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 1/4 cups

Calories: 300

Calories from Fat: 120

Total Fat: 13g; 21%

Saturated Fat: 5g; 25%

Trans Fat: 1g

Cholesterol: 70mg; 23%

Sodium: 1120mg; 47%

Potassium: 910mg; 26%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 5g; 20%

Sugars: 7g

Protein: 25g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 25%; 25%

Calcium: 8%; 8%

Iron: 25%; 25%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

To explore the origins of authentic chili, you’ll need to head to the area that’s now northern Mexico and southern Texas. There, chili was a dish that was created, perfected and served by working-class Tejana and Mexican women. In San Antonio, Texas, the chili queens reined throughout the 1880s, holding court in chili joints that served beanless and tomato-free versions of what they called “bowls o' red.” They served their 10-cent bowls to everyone from writer O. Henry to politician William Jennings Bryan. If you’re ready learn the basics of a perfect bowl of chili, check out this handy guide, How to Make Chili It includes a step-by-step photo spread on chili-making basics, a time-tested recipe for cornbread to serve as a side dish and even tips on how to turn leftover chili in to a next-day dish. If making crockpot chili has you interested in trying more types and variations, Betty’s best chili recipes collection includes many more recipes.