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Slow Cooker Chili Recipe

Slow Cooker Chili Recipe

Sandra McKenzie of Braham, Minnesota says this slow cooker chili is satisfying. "I use home-canned tomatoes and pizza sauce to give it my own unique flavor," she adds.
TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD:12 servings


  • 2 pounds ground beef
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) stewed tomatoes, undrained
  • 1 can (15 ounces) pizza sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped onion
  • 4 to 5 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 12 servings

Nutritional Facts

1 cup: 188 calories, 7g fat (3g saturated fat), 37mg cholesterol, 473mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 17g protein.

Reviews for Slow Cooker Chili

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Reviewed Jan. 29, 2017

"This recipe tastes like watered down something other than chili. Need to up the chili to 2 TBSP at least, and add cumin, 1 tsp. FORGET the Pizza Sauce. It's ITALIAN!! And, full of sugar. I use a can of Tomato Paste along with the Stewed Tomatoes. Skip the Basil. It's also Italian. Add Oregano instead. Add a good sized Spanish onion, chopped fine instead of 1/4 cup onion. I also like the red onion for a bit of sweet.

I made the recipe as directed, except the Pizza Sauce. It wasn't very good. Period."

Reviewed Nov. 3, 2015

"easy to make. Great base for experimenting. I made as directed minus one can of beans because I thought 3 was plenty plus other reviews said it was thick. Good flavor and texture, but I might add a little kick next time. Might also try half beef, half sausage."

Reviewed Nov. 6, 2014

"I made this recipe using veggie protein crumbles instead of the two pounds of ground beef and a package of chili seasoning mix instead of the spices. Otherwise, I made it as directed. This was a good recipe, easy to make and everyone liked it. I will be making it again."

Reviewed Feb. 4, 2014

"easy to make, great texture, will but something in it to give it a little "kick" next time"

Reviewed Jan. 8, 2014

"A good chili recipe! I'd read that some thought it was too thick, so I added a little water (I like my chili kind of soupy). I also have a another chili recipe I like that has corn in it, so to cut the acid from the tomatoes and sweeten it just a little, I added a 15 oz. can of cream style corn. It was soupy all right, (but not too much) and we loved it! Another change I made was that since I didn't have four cans of dark red kidney beans on hand, I raided the cupboard and pantry and substituted what I found, which was a can of light red kidney beans, a can of pintos, and two cans of hot chili beans. I think I prefer the variety of beans!"

Reviewed Dec. 30, 2013

"This recipe is easy to split in half. I also recommend making the full batch and freezing some chili for later."

Reviewed Feb. 11, 2013

"This is a really great chili recipe! It turns out really thick...almost too thick for our tastes! I added one of the 6oz cans of spicy V8 juice and that adds just the right amount of juice! My husband and I love this recipe!!"

Reviewed Jan. 30, 2012

"Very good for how easy it is to make! The only adjustment I made was adding bacon. I also used a premium pizza sauce (about $5.00 for the jar) and a mix of the kidney beans (white, light red and dark red). Very tasty. This is a very hearty chili, not very soupy, which is what I prefer. The only thing I added to the bowl was shredded sharp cheddar cheese. Was perfect!"

Reviewed Nov. 3, 2010

"This was fabulous! Everyone ate it, and we loved it with cheese!"

Reviewed Oct. 1, 2010

"My family loves this recipe! I use ground turkey instead. I don't like kidney beans so I use 2 cans of pinto beans(rinsed and drained) and a large(32 ounces) can of "chili mix" beans to change it up."

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