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Spicy Slow-Cooked Chili

 Spicy Slow-Cooked Chili
I love that I can put the ingredients in the slow cooker and forget about it for a few hours. If you like your chili thick, you'll enjoy this version.
8 ServingsPrep: 15 min. Cook: 4 hours


  • 2 pounds ground beef
  • 2 to 3 hot chili peppers of your choice
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded and chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 2 to 4 cups tomato juice


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili
  • peppers if desired; chop peppers. Add to the slow cooker. Stir in
  • the beans, tomato paste, onion, green pepper, seasonings and 2 cups
  • tomato juice.
  • Cover and cook on low for 4-6 hours or until heated through, adding
  • more tomato juice if needed to achieve desired thickness. Yield: 8
  • servings.

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Spicy Slow-Cooked Chili (continued)

Nutritional Facts: 1 serving (1 cup) equals 272 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 409 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now