Slow-Cooker Chili Recipe

This fiery Slow-Cooker Chili recipe is best recreated with fresh ingredients.

| November, 2013

  • Try adding a few extra shakes of chili powder to this spicy Slow-Cooker Chili recipe.
    Photo By Lara Ferroni
  • "Soup Night" by Maggie Stuckey features more than 130 mouthwatering recipes, as well as heartfelt anecdotes collected from preexisting soup night groups. In this book, get simple tips and ideas for gathering friends and neighbors on a regular basis for a casual night of soup.
    Photo Courtesy Storey Publishing

Soup Night (Storey Publishing, 2013) by Maggie Stuckey provides the perfect soup recipes for building community. Gather friends and neighbors on a regular basis for a casual night of soup and sides—this self-made soup party will have a positive ripple effect. The following Slow-Cooker Chili recipe, which features extra “fire” to produce a spicy soup, is excerpted from chapter 4, “Spring.”

You can purchase this book from the Mother Earth Living store: Soup Night.

Slow-Cooker Chili Recipe

Nicole says: Nathan and I like our chili spicy, so we often add more “fire” at several stages. When browning the meat, we might add a few extra shakes of chili powder, garlic powder, and crushed red pepper. And where many folks would discard the jalapeño seeds, we leave them in. Of course, you could use ground turkey or chicken in place of the ground beef, but I have to admit that it tastes best with beef. Recipe from Nicole Adrian and Nathan Huitt, Milwaukee.

• 1 pound ground beef or turkey
• 1 (28-ounce) can diced tomatoes
• 1 (10-ounce) can chopped tomatoes with green chilies
• 2 tablespoons chili powder, or more to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 1 jalapeño chili, chopped (we leave the seeds in)
• 1 (15-ounce) can black beans, drained; or 2 cups cooked black beans
• 1 (15-ounce) can kidney beans, drained; or 2 cups cooked kidney beans
• 1 (16-ounce) can refried beans (I use the vegetarian kind)
• 1 (6-ounce) can tomato paste
• Frank’s Red Hot sauce
• 1 (12-ounce) bottle of beer, preferably some type of brown ale (we’ve used Newcastle in the past—delicious!)
• 1 teaspoon garlic powder, optional
• 1 teaspoon red pepper flakes, optional

1. Brown the beef in a skillet. For more heat, add additional chili powder, garlic powder, and pepper flakes to the meat while it is cooking. Using a slotted spoon, remove the beef to a slow cooker.

2. Add to the cooker the tomatoes, chili powder, cumin, coriander, oregano, garlic, onion, jalapeño, beans, tomato paste, hot sauce to taste and beer. It will be very, very full! Cook on low at least 8 hours, or all day. SERVES 12 TO 14.



September 12-13, 2019
Seven Springs, Pennsylvania

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