Sunday I hosted the annual pumpkin carving party at our house. But I had a dilemma. I needed to find a dinner meal I could serve my guests that didn’t require me to be stuck in the kitchen. Missing out on the pumpkin carving fun was not an option. I knew I needed a “fix-it-and-forget-it” meal to serve my guests.
Recently my friend Shannon made an awesome slow cooker chili recipe. It filled her whole crock-pot and served a group of over 20 adults and children. Her chili was delicious! I knew this was the perfect solution to my dilemma. The chili could be prepped in the morning and simmer all day in the slow cooker. No missing out on pumpkin carving for me. Shannon graciously agreed to share her chili recipe with me. I think you will love it as much as my guests did!
Chili is such a hearty and filling meal to make in the cold fall and winter months. It’s a great meal to serve to a big group of guests. It only takes a little prep work to get this meal into the slow cooker. Let it simmer all day to amplify the flavors and make your taste buds happy!
Ingredients
- 1/2 white onion diced (about 1 cup diced)
- 3 celery stalks chopped (about 1 & 1/2 cups chopped)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb ground beef or ground turkey
- 2 29oz cans tomato sauce
- 2 15oz cans fire roasted tomatoes
- 2 15oz cans SW chili beans in zesty tomato sauce
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp onion powder
- salt and pepper to taste
Directions
1. Heat oil in large non-stick skillet over medium-high heat. Add diced onion and chopped celery to skillet. Saute for 5-7 minutes. Pour into slow cooker.
2. Return skillet to medium high heat and add ground beef (or turkey) to skillet. Cook until no longer pink.
3. Add minced garlic to skillet with ground beef and cook for 1 minute. Transfer to slow cooker.
4. Add canned tomato sauce, fire roasted tomatoes and SW chili beans, chili powder, cumin, paprika and onion powder. Season with salt and pepper to taste.
5. Stir mixture. Cover with lid and cook on low for 6-8 hours.
Doesn’t this bowl look delicious? Serve the chili in a big bowl to leave room for some yummy toppings.
Toppings to serve with the chili
- shredded cheddar cheese
- sour cream
- diced green onions
- hot sauce (for those guests that like a little “kick” in their chili)
This post contains affiliate links. I only promote products I love and use. Read my disclosure policy here.
This chili recipe was made in my trusty Hamilton Beach 7 quart crock-pot. I found mine on a super Black Friday deal but you can check it out on Amazon here.
To amplify this meal even more, add a great side. Serve cornbread, biscuits or baked potatoes with your chili. I chose to serve my guests homemade corn bread muffins with their chili. My guests devoured their first bowl of chili and then went back for seconds!
You can see from the above picture this chili recipe filled my crock pot full. This recipe makes a delicious big batch. If you have any leftovers (which you may not- it’s that good!) you’re set for lunch or dinner the following day!
You’re only 6 hours away from a deliciously good meal. This recipe is so easy and simple to make. Print out the recipe and make this chili for dinner tonight!
- 1/2 white onion, diced (about 1 cup diced)
- 3 stalks celery, chopped (about 1 & 1/2 cups chopped)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb ground beef or ground turkey
- 2 29oz cans tomato sauce
- 2 15oz cans fire roasted tomatoes
- 2 15oz cans SW chili beans in zesty tomato sauce
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp onion powder
- salt and pepper to taste
- Heat oil in large non-stick skillet over medium-high heat. Add diced onion and chopped celery to skillet. Saute for 5-7 minutes. Pour into slow cooker.
- Return skillet to medium high heat and add ground beef (or turkey) to skillet. Cook until no longer pink.
- Add minced garlic to skillet with ground beef and cook for 1 minute. Transfer to slow cooker.
- Add canned tomato sauce, fire roasted tomatoes and SW chili beans, chili powder, cumin, paprika and onion powder. Season with salt and pepper to taste.
- Stir mixture. Cover with lid and cook on low in slow cooker for 6-8 hours.
- This chili can be put in a 6-7 quart slow cooker.
- Optional toppings: shredded cheddar cheese, sour cream, diced green onion, hot sauce
- Great sides: cornbread, biscuits, baked potatoes
Pin this recipe!
