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Slow Cooker Ground Beef Chili With Corn

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6 people


  • 1 1/2-2 pounds ground beef
  • 1 onion diced
  • 1-2 cloves garlic chopped
  • 1 15 oz. can light kidney beans drained and rinsed
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can whole sweet corn kernels drained
  • 1 4 oz. can chopped mild green chiles drained
  • 24 oz. tomato sauce
  • 1/2 cup beef broth or water
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • shredded colby jack cheese for serving
  • sour cream for serving


  • Dice the onion, and chop the garlic. Cook the ground beef with the onion and garlic in a large frying pan over medium heat. Usually, I cook it in two batches. Drain thoroughly. Transfer 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 3-4 hours or until the chili is heated through and thickened to your desired consistency.
  • Let rest for 5 minutes before serving with shredded cheese and sour cream.


This chili recipe has great flavor, but it's not spicy. If you want to kick up the heat, add more chili powder and/or substitute the mild chiles for spicy chiles. You can also add a little cayenne pepper.
If the chili is too thick for your liking, add a little more broth or water.
Recipe link: https://www.roseclearfield.com/recipe/slow-cooker-ground-beef-chili-with-corn