Slow Cooker Chili
Prep Time
Cook Time
Total Time
Recipe Type: Soups
Serves: 6-8 people
  • 1 ½ lb. lean ground beef
  • 1 cup celery, small chopped
  • 1 cup onion, small chopped
  • 2 Tbl. chili powder
  • 2 tsp. cumin
  • 1 Tbl. garlic, minced
  • 2 (15 oz.) cans petite-diced tomatoes
  • 2 (15 oz.) cans tomato sauce
  • 1 (15 oz.) can pinto beans, drained
  • 1 (15 oz.) can kidney beans, drained
  • 1 (15 oz.) can black beans, drained
  • 1 jalapeño pepper, seeded & minced
  • 2 tsp. Worcestershire sauce
  • salt and pepper
  1. Sauté ground beef, celery, onion, chili powder, cumin and garlic in a large fry pan over medium high heat. Cook until beef is completely brown and vegetables are translucent. Drain excess grease and pour mixture into a slow cooker (crock pot).
  2. Rinse the drained pinto, kidney and black beans under cold water and add to the slow cooker. Pour the remaining ingredients into the slow cooker. Cook on high for 2 – 3 hours or 4 – 6 hours on low. Stir occasionally, and season with salt and pepper to taste. Serves 6 – 8 people.
Author's Note
Sure you can cook this chili on high if you need to speed the process. However, it really tastes much better if it’s cooked slower.
Recipe by Culinary Cory at