Slow Cooker Chili
This slow cooker chili is super quick and easy to throw together and makes the perfect warming meal for these cold winter evenings!
Servings Prep Time
6 20minutes
Cook Time
6hours
Servings Prep Time
6 20minutes
Cook Time
6hours
Ingredients
Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic and bell pepper and cook, stirring, for 2-3 minutes or until softened.
  2. Add the chorizo sausage (squeeze the meat out of it’s casing) and the ground beef and cook, breaking up the meat as it browns, until no pink remains. Drain the grease and transfer the meat to a 5-6 quart slow cooker.
  3. Add the chili powder, cocoa powder, cumin, tomatoes, kidney beans, baked beans and salsa and stir to combine. Add salt and pepper to taste. Cook on low for 6-8 hours.
  4. Serve the chili with whatever toppings you like. Leftover chili reheats well in the microwave.
Recipe Notes

Note: If you don’t like (or can’t find) chorizo sausage, Italian sausage works well here too. If the chorizo sausage you have is already fully cooked, chop it up in small pieces instead of removing it from it’s casings and add it to the pan after the ground beef is browned.

Source: Adapted slightly from Best of Bridge cookbook.