Note: This article contains affiliate links (hyperlinks, widgets, or through images), which means I receive compensation if you purchase a product through them. Regardless, I only recommend products or services I use personally and/or believe will add value to my readers. Visit my disclosure page for more information.
There’s something about curling up on a winter day eating a bowl of chili. SO comforting! Or kicking back with it watching the Super Bowl. They both just go hand and hand.
Krystle's Slow Cooker Crock-Pot Chili Recipe
- 2 lbs ground beef
- 2 ribs celery Diced
- 1 medium onion Diced
- 2 cloves garlic Minced
- 1 15.5oz can pinto beans Drained
- 1 15.5oz can kidney beans Drained
- 2 15.5oz cans diced tomatoes
- 1 15.5oz can diced tomatoes Chili Style
- 2 tsp cumin
- 2 tsp salt
- 7 tsp chili powder
- 1/2 tsp ground black pepper
- 1 6oz can tomato paste
- 2 tbsp vegetable oil
In a skillet heat vegetable oil over medium heat. Add onion, celery, and garlic to the hot oil and season with salt and pepper. Cook until softened.
Add the ground beef and season with cumin and chili powder. Cook until ground beef is evenly browned.
Place the ground beef mixture and all of the remaining ingredients in the slower cooker. Stir to combine.
Cover and cook for 8 hours on low or 4 hours on high. Enjoy!
I and several of my husband’s family members had several bowls of this chili right away. It was SO good. Are you a vegetarian? No problem! Try Krystle’s Minestrone Soup, it’s just as good!!
What do you like to eat on a cold day?
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.