This slow cooker chili has a secret ingredient which you will find in the recipe list. Don’t be afraid of it….it makes the chili creamy and thick and only you will know it’s in there, but it makes a world of difference in how it tastes at the end. Trust me on this one!!!
Slow Cooker Chili Recipe
2 lbs. ground beef
1 small green pepper diced
1 small onion diced
2 cans chili beans (can substitute kidney beans if you prefer)
2 cans of petit diced tomatoes
1 small can of tomato paste
2-3 cups of water (if making on the stove top add 4 cups since it will cook off)
1 T chili powder (or to taste)
1 t garlic powder
1 T cumin
salt, pepper and red pepper flakes to taste
2 T of cream cheese, cut into small pieces (or 2 T greek yogurt)
Brown the ground beef in a skillet and drain off the fat. Add to the bottom of your slow cooker. In the same skillet, saute your onions and green peppers for 3-5 minutes or until just soft. Then add into the slow cooker. Next addd the rest of the ingredients to the crockpot including the dried spices and stir the chili to bring it all together. Let the chili cook on high for 4 hours or on low for 8 hours depending on your timeframe for dinner. About 30 minutes before serving add the small chunks of cream cheese into your chili and stir until the cream cheese thickens the broth and is melted. You are then ready to serve! We top our chili bowls with sour cream, sharp cheddar cheese, green onions, tortilla chips (or sometimes cornbread) but feel free to adjust those to things your family loves.
P.S. Another of my favorite chilis is this Salsa Verde White Chicken Chili recipe. It can also be made in a slow cooker and is super delicious! My kids even love both.
