Slow Cooker Chili (Spicy)

Here is another Fall Favorite. Chili! I love Chili Season. You can make it so many different ways, but I like a more traditional chili. A lot of meat and veggies. And beans! I also like my chili to have a kick. So we make it spicy in our house. Cornbread is a great addition if a chili is too spicy for you.

My husband’s work is having a Chili Cook-off today and he really wanted to enter this year. So last night, I tossed everything in the slow cooker, turned it on LOW and went to bed. This morning, I turned it on HIGH, added the beans. And continued on with our morning. About 30 minutes later, I turned it to WARM until he was ready to head to work.

I have to say that waking up to the smell of chili was not a bad way to wake up.

Turn on HIGH Add beans… cook for 20-30 minutes.

Then turn to WARM until you’re ready…

Slow Cooker Chili (HOT)

2 lbs ground beef

Season with salt & pepper

1 14.5 oz spaghetti sauce

1 can of petite diced tomatoes

1 can HOT Rotel

1 Onion, diced

1 green bell pepper, diced

1 clove minced Garlic

2 T chili powder

1 1/2 t cumin

1/2 t salt

1/2 t pepper

1 can dark red kidney beans, rinsed


1. Brown meat with salt & pepper. Drain.

2. Dice onions & bell pepper

3. Add all ingredients, except beans to slow cooker.

4. Cook on LOW 6-8 hours or HIGH 3-4 hours

5. Turn slow cooker to HIGH (if not, already). Add rinsed beans. Stir well. Cook for additional 20 minutes.

6. Serve & Enjoy

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