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Slow-Cooker Weeknight Chili Recipe

Notes: 

Serve this all-American classic with sour cream and cheese to cool the burn. For less heat, reduce the cayenne pepper to 1/4 teaspoon or omit it altogether. The ground beef will become dry if the chili is cooked for more than 8 hours.

Make Ahead: If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

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Ingredients: 

1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
8 ounces bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 cloves garlic, minced
2 pounds 85 percent lean ground chuck
  1 can (28 ounces) tomato puree
  1 (28-ounce) can diced tomatoes
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed


 

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