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My wife has declared this our ‘go to’ easy slow cooker ground beef chili and I definitely have to agree. It could only be easier (but certainly not as yummy) if it came out of a can. The southwestern flavors have lots of time to really carry through every ingredient as the chili cooks in the slow cooker for a few hours. I don’t consider it to be a spicy chili even with the addition of spicy V-8 juice and a jalapeno. If you prefer a spicier version, use a hotter pepper and use hot chili powder instead.
My wife prefers her slow cooker ground beef chili served over cooked elbow macaroni. The first time I ever heard of such a thing I made a face. Who does that? Well apparently, everyone in Indiana and the surrounding area. But I have to admit, I’m coming around to the idea. I’m ok with chili ladled over pasta as long as I can still top it with sour cream, green onions, and sometimes a little shredded cheese.
If you prefer a thicker chili leave out the tomato sauce, but don’t omit the V-8 juice. It really adds great flavors to the chili.
Also try my slow cooker Sloppy Joes.
Slow Cooker Ground Beef Chili
Equipment
Ingredients
- 2 pounds ground beef lean
- 1 onion chopped
- 2 15 ounce chili beans do not drain
- 1 14 1/2 ounce diced tomatoes with green chiles do not drain
- 1 jalapeno pepper seeded, minced
- 1 11 1/2 ounce spicy hot V8
- 1 15 ounce tomato sauce
- 1 12 ounce beer
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 tablespoon brown sugar
- 2 ounces unsweetened chocolate optional
- sour cream chopped green onions, shredded cheese, for garnish (optional)
Instructions
- Crumble the ground beef into a large skillet over medium-high heat and cook until almost done.
- Add the onion and cook until the beef is done. Drain.
- Add remaining ingredients except for garnishes to a large slow cooker and stir to combine.
- Stir in the cooked beef and onion.
- Cook on low for 5 hours, stirring occasionally.
- Serve with desired garnishes.
Nutrition
Nutritional values are approximate.
