Slow Cooker Chili

prep time:30 min
cook time:8 hr 0 min
ready in:8 hr 30 min
  • 2 lb. ground beef
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 14.5 oz. can fire-roasted tomatoes, undrained
  • 14.5 oz. can Mexican Style tomatoes, undrained
  • 1 tsp. salt, 1 tbsp. dried oregano, 1 tbsp. cumin, 4 tbsp. chili powder
  • Brown ground beef in large skillet until there's only a bit of pink left.
  • Meanwhile add your chopped onion, pepper, and garlic to the bottom of your slow cooker.
  • Add in browned ground beef and then toss in both cans of tomatoes. You may want to drain your ground beef; I did not. I enjoy sipping on full-flavored grease, but hey that's just me!
  • Top off with all of your spices and stir well to combine.
  • Set the slow cooker on low and let it do its thing for a whole 8 hours.
  • **Top your chili with some cheese if you desire! I use Kerrygold's aged cheddar -- which of course it made from cows that happily eat grass all day long.