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Slow Cooker Chili | bsinthekitchen.com #slowcooker #chili #bsinthekitchen

Slow Cooker Chili

BS' in the Kitchen
Nothing beats a hearty bowl of chili! This slow cooker is simple, and hassle free!
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Dinner
Cuisine North American
Servings 8


  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 large red onion chopped
  • 1/2 green pepper chopped
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped
  • 2 large carrots chopped
  • 4 stalks of celery chopped
  • 2 cloves garlic minced
  • Kernels from 2 cobs of corn
  • 1 Jalapeno pepper chopped
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 cup brewed coffee
  • 1 cup red kidney beans
  • 1 cup white beans
  • 1 can 540 ml crushed tomato
  • 2 cans 1.5 litres diced tomato
  • Salt & pepper
  • 1 bunch of basil leaves 8-10 leaves


  • In a large pan, add oil, and heat to medium-high.
  • Once heated, add meat, cooking until browned.
  • Add garlic, onion, peppers, carrot, celery, and corn, along with spices. Cook for 8-10 minutes, until everything becomes fragrant, and onions begin to turn slightly translucent.
  • In a slower cooker, add ingredients from your pan, then return the pan to your element, deglaze with coffee, and add to slow cooker.
  • Add in the beans, and tomato, cooking on low for around 8 hours, or high for about 4 hours.
  • If you are using unsoaked beans, you will likely need to cook for a longer time period on low, for the beans to soften up (I cooked the chili this way, and cooked for about 8 hours on low).
  • Once cooked, serve with a some shredded cheese, a dollop of sour cream, diced red onion, and some nice bread.