It wouldn’t be fall without a new slow cooker chili recipe, right? I know, everyone is posting new chili recipes and re-posting dozens of favorite old chili recipes. Why should you make this one instead of all the other chili recipes out there?
- It has just the right amount of beans. The other key factor for the beans is using a mix of light kidney beans and black beans. More than one 15 oz. can of kidney beans is too much for me.
- It doesn’t have any diced tomatoes. I love raw tomatoes and eat them regularly on sandwiches and in salads. I don’t love cooked tomato chunks in chili or really any other dish.
- Finally, it has corn. I had to call this recipe slow cooker ground beef chili WITH CORN because everyone comments on the fact that it has corn. Apparently, corn makes it somewhat unique. If you don’t already put corn in your chili, start adding it. Corn brings a wonderful subtle sweet flavor and awesome texture to the dish.
This recipe goes against my rule of not making recipes with canned everything. Aside from the ground beef and onion, every ingredient is canned. I don’t make any of it from scratch. Of course, you can. If you want to grill corn and scrape off the kernels or soak your own beans, more power to you. Full disclosure: when I make this chili, I don’t. Ever. Sometimes it’s okay to break the rules. (Also, I have to give a shout out to my salt and pepper grinders. Once you’ve started grinding your own salt and pepper, you’ll never go back.)
I’m going to sell out for a minute and tell you how this slow cooker chili is perfect for fall game days. I’m selling out here because I don’t understand the obsession with all the fall foods and sitting around for hours on end watching football. BUT. Slow cooker chili is perfect when you have people coming over, and you need something quick and easy that everyone will love. You can get it ready early and then let it do its thing while you get ready for company or while you hang out and watch the game. It’s also perfect for fall days when you’re busy with kid sports, family outings, etc. and need something filling to come home to in the evening.
Moving on…begin by chopping your onions and garlic.
In a large frying pan over medium heat, cook the ground beef with the onion and garlic. Typically, I’m cooking such a large quantity of beef it works best if I cook it in two batches. Drain thoroughly before transferring the mixture to the slow cooker.
Add the kidney beans, black beans, corn, green chiles, tomato sauce, and beef broth or water. Mix until combined.
Add the chili powder, cumin, sugar, salt, and pepper. Mix until combined.
Cook on low for 4-5 hours or on high for 3-4 hours, or until the chili is heated through and thickened to your desired consistency. Personally, I like it pretty thick, but if you prefer a thinner chili, add a little more broth or water.
I didn’t include shredded cheese or sour cream for the photos. But I always serve this chili with shredded Colby jack and sour cream. The cheese melts perfectly on the hot chili, and the sour cream adds just the right amount of creaminess.
Finally, a real life moment: when I have my camera out around the house, I almost always have a cat helper. Apollo loves my photo equipment and often gets right in the light box or climbs across my backdrops.
Apollo doesn’t have a mean bone in his body and isn’t trying to be naughty when he “helps” me. He’s just curious, and like most cats, he has an incredible knack for being helpful at all the best moments. But when I have my camera out and he’s around, I also get some of my best pictures of him.
If you made this recipe or any other recipe on my blog, tag it #RoseClearfield on Twitter or Instagram, send me a snap on Snapchat (randomcreative), or post a photo to my Facebook page, and I’ll check it out! Thanks!