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Slow Cooker Chili

Fact: I now own a slow cooker. Yes, for the first time in my life, I own a slow cooker. You must think I am crazy for having gone this long without one, and you would be right. I’m not entirely sure how I got this far. This particular slow cooker was a fluke purchase. While wandering around Canadian Tire, waiting for my tires to be being installed, “J” and I spotted this one on sale. Only $39? Sold.

We brought it home, unwrapped it, and basked in its glory. So many things to make in it… not… enough… time!

I’m not going to lie, this recipe was not the first thing I made in said slow cooker. A few weeks ago “J” and I hosted a little get together, with 2 of our friends, and I made chicken. It was glorious… and I barely did any work.

When I told “J” that chili was on the menu, he got pretty excited. He even bought garlic bread, and despite burning it in the oven {literally, it caught on fire… probably the funniest thing I have seen, ever!}, the chili was amazing.


Slow Cooker Chili

1 lb lean ground beef
1/2 large onion, chopped
2 cloves garlic
1 large can diced tomatoes
1 small can tomato paste
1 large can 5 bean mix (or 1 can kidney beans)
1 can corn niblets
1/2 of each – red, green and yellow pepper, large dice
1 packaged sliced crimini mushrooms
1 package Club House Chili seasoning
1 tsp chili powder
1 tsp cayenne pepper
1/4 cup water

Sour Cream
Cheddar Cheese

1. Brown beef in a frying pan. In the last 2 minutes of cooking throw in onions and garlic. Cook slightly. Drain fat.
2. Pour all ingredients into slow cooker, mix.
3. Cook on low for 8 hours.
4. Devour with, hopefully not burnt, garlic bread.

What’s your favourite recipe to make in a slow cooker?

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