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Slow Cooker Chili from our American Team

Warm, meaty and full of flavor, this slow cooker Chili is not only extremely delicious but super easy to make. Perfect to feed a crowd! Ingredients

  • 2 tablespoons canola or vegetable oil
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, diced
  • 8 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 15 oz can red kidney beans
  • 1 15 oz can black beans
  • 1 can corn, drained
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans of diced tomato
  • 2 medium jalapeños, diced
For Serving
  • shredded mild cheddar cheese
  • sour cream
  • scallions, thinly sliced
  1. In a large skillet, heat the oil over medium heat. Add onion and bell pepper. Let cook, stirring occasionally, until onions become soft.
  2. Add the garlic, cumin and chili powder. Mix well to combine the spices. Cook for about one minute.
  3. Add the ground meat (beef and pork), salt and black pepper to the pan. Using a wooden spoon, break up the meat and incorporate it with the vegetables and spices. Let cook until all the meat is brown.
  4. Carefully transfer the meat mixture to a slow cooker. Add beans with their juices, corn, tomato sauce, diced tomato with their juices and jalapeño. Discard the jalapeño seeds if you don't want the Chili to be too hot. Stir to combine.
  5. Cover and cook for about 6 hours on high or 8 hours on low. Taste and season with salt as needed.
  6. Serve with cheese, sour cream and scallions.
  • If your slow cooker has a saute mode, skip cooking the vegetables and browning the meat in a skillet and saute directly on the slow cooker. This way you’ll dirty less dishes.
  • This is a great recipe for leftovers or meal prep. Store it in an air-tight container in the fridge for up to 4 days or freeze it to preserve longer.
  • You can also make this chili in an electric pressure cooker. First, set your Instant Pot to the sautee mode to cook the onion and peppers, and brown the meat with the spices. Then, add the beans, corn, tomato sauce, dice tomatoes and jalapeño. Cover and set to pressure coo for 20 minutes. When done, let pressure release naturally before opening the lid.

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