This delicious Slow Cooker Chili was submitted by a reader, Julie Wetzel. We tried it out with some friends of ours, and it was a huge hit!
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MY LATEST RECIPESAunt Lou here.
We received an email from Julie with this yummy Slow Cooker Chili recipe. I am so glad she sent it to us! (Thanks Julie!) We just so happened to be going over to hang out with friends the day I threw this in the crock pot. (Hi Krystal and Henry!) They were preparing a bunch of food, but this was still a gobbled up and loved by all!
Slow Cooker Chili
Note: Scroll to the bottom for the printable recipe.
Ingredients for Slow Cooker Chili
- 1.5-2 lbs ground beef
- 1 medium onion, diced
- 2 15.5 oz cans Brooks chili beans, with juice
- 16 oz can refried beans
- 6 oz can tomato paste
- 2 teaspoons chili powder (or to taste)
- 1 teaspoon cumin
- 32-46 oz tomato juice (depending on how soupy you want it)
- salt to taste
- dried red pepper flakes to taste
How to Make Chili in a Slow Cooker
- Brown your ground beef with your onion and drain
- Put all your ingredients in your 6-quart slow cooker (I used my Programmable Travel Crock Pot) and stir until well combined
- Cover and cook on low for four hours
Slow Cooker Chili Notes
- If you want to make your chili spicy, you can use Brooks hot chili beans and lots of dried red pepper flakes. If you are not a fan of spicy foods, you can totally use mild beans and just a sprinkle of dried red pepper flakes.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Slow Cooker Chili
This delicious Slow Cooker Chili was submitted by a reader, Julie Wetzel. We tried it out with some friends of ours, and it was a huge hit!
- 1.5-2 lbs ground beef
- 1 medium onion diced
- 2 15.5 oz cans mild or hot chili beans with juice
- 16 oz can refried beans
- 6 oz can tomato paste
- 2 teaspoons chili powder or to taste
- 1 teaspoon cumin
- 32-46 oz tomato juice depending on how soupy you want it
- salt to taste
- dried red pepper flakes to taste
- Brown your ground beef with your onion and drain
Put all your ingredients in your 6-quart slow cooker (I used my Programmable Travel Crock Pot) and stir until well combined
- Cover and cook on low for four hours
- If you want to make your chili spicy, you can use Brooks hot chili beans and lots of dried red pepper flakes. If you are not a fan of spicy foods, you can totally use mild beans and just a sprinkle of dried red pepper flakes.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Oh, how exciting! Thank you so much for trying my chili recipe. So glad everyone like it!!
It is pretty yummy. I have tons of it in the freezer.
Thank you so much for sharing your recipe with us! It is awesome!
Aunt Lou
I would never have thought about using refried beans in chili but it sounds like a great idea. Can’t wait to try this.
Hi Pat!
I had never thought of it either! It was awesome! Enjoy!
Aunt Lou
Hi Julie! , Boy, this chili looks yummy! I’ll be trying it real soon! Refried beans? Never thought of that before! One question: Can I find ‘Brook beans’ in Madison, Ohio (or) does it make a difference in taste using another brand? Sincerely, Sherry