Red Chili in a Slow Cooker


  • 2 lbs lean ground beef or stew meat
  • 32 oz chunky salsa
  • 28 oz diced toma­toes (1 big can)
  • 30 oz red kid­ney beans or black beans (2 cans)
  • 2 tbs chili powder
  • 2 tsp ground cumin
  • 2 tsp gar­lic powder
  • 2 tsp dried oregano


  1. Brown the beef in a skil­let, drain the fat. Add the meat to the slow cooker.
  2. Open cans and add rest of the stuff.
  3. Add the spices, stir well.
  4. Cook, cov­ered, on low for 8 hours.

(If you 1.5x this recipe it will total­ly fill a 6 quart crock pot but it won’t bub­ble over.)

About the Author

Lara Harriger