Slow-Cooker Chili

This recipe is a family favorite and one of the recipes included in my new upcoming eBook (“Simply Scrumptious Slow-Cooker Recipes”). I usually serve this with cornbread and sometimes over rice.

Recipe: Slow-Cooker Chili


  • 2 lbs ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 celery stalks, chopped
  • 1 cup water
  • 1 can chili beans (undrained)
  • 1 can pinto beans (undrained)
  • 2 cans diced tomatoes (with juice)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon each thyme and salt
  • ½ teaspoon each cumin and oregano
  • ¼ teaspoon each dry mustard and black pepper


  1. Sauté ground beef, onion and green pepper in skillet until meat is browned. Drain off grease.
  2. Pour meat into slow-cooker and add remaining ingredients.
  3. Stir well to combine.
  4. Cover. Cook on low 8 hours.
  5. Stir before serving over rice or with cornbread.

Quick Notes:

  • Add your favorite toppings such as sour cream, cheddar cheese or chopped green onion over each bowl of cooked chili.

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  1. Sounds really good!
    RAnn…recently posted…Sunday Snippets-A Catholic CarnivalMy Profile

  2. Yum. So glad to see somebody else puts celery in chili. I also put a jalapeno pepper in mine.

  3. Sounds yummy. I’m on a diet but my day will come.


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