Slow Cooker Chili

In a previous post I shared a very fond memory with you.  Halloween is creeping up on us, and if you recall…  for me that means Witch’s Brew!!  I decided to make a batch (of chili) a little earlier this year.  I ended up working a shift from 9 am to 7 pm yesterday, and that’s the perfect reason to rely on my trusty slow cooker.  I don’t usually make chili in a slow cooker; in fact, mom never did.  She did not make it in a pitch black stone caldron either…but hey, we called it Witch’s Brew nonetheless.

I honestly came up with the ingredient line-up on the fly.  I know chili recipes are pretty standard, and lots of people likely believe that once you’ve seen one recipe you’ve seen them all.

Does it annoy you when people refer to slow cookers as crockpots?  I hate that.  I mean I get it…I do…but it’s just not correct.  What if I have a Hamilton Beach slow cooker?  Or…I don’t know…a Calphalon slow cooker?  Ooooh, that would be awesome.  I almost bought a Calphalon one because I adore their products.  I do actually own a Crockpot BRAND slow cooker, but I digress.  Can you xerox this for me, please?  ….or can I please have a kleenex?  How about a Q-tip?  All the same kind thing.  Take the time out of your busy life to ask for a copy, a tissue or a cotton swab, okay?


  • 2 lb. ground beef (grass-fed as always if you can get it)
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 14.5 oz. can fire-roasted tomatoes (with juices)
  • 14.5 oz. can Mexican Style tomatoes (with juices)
  • 1 tsp. salt
  • 1 tbsp. dried oregano
  • 1 tbsp. cumin
  • 4 tbsp. chili powder

**Note:  My can of Mexican Style tomatoes lists peppers, cilantro, and lime juice as ingredients.  There are no added sugars or weird things you cannot pronounce.  There are some canned tomato products that have lots of added sugar and junk so be sure to check.


  1. Brown ground beef in large skillet until there’s only a bit of pink left.
  2. Meanwhile add your chopped onion, pepper, and garlic to the bottom of your slow cooker.
  3. Add in browned ground beef and then toss in both cans of tomatoes.  You may want to drain your ground beef; I did not.  I enjoy sipping on full-flavored grease, but hey that’s just me!
  4. Top off with all of your spices and stir well to combine.
  5. Set the slow cooker on low and let it do its thing for a whole 8 hours if you want.  I set mine for 8 and it was actually on warm for another 3 hours before I even got home 🙁

I came home and decided that I really wanted some paleo-approved cornbread of some sorts.  I will post the recipe for that another time 😉

For an extra touch — top your chili off with some cheese!  We don’t eat cheese very often, but I can’t pass up a package of Kerrygold’s aged cheddar…it’s made with milk from very happy cows than lounge about in green pastures and feed on grass all day.  Raise your hand if you’re a fan of very happy cows.  Lovely.



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