Slow Cooker Chili | Slow Cooker Ground Beef Recipe

This easy slow cooker chili requires only a little preparation time, tastes great – and tastes even better the next day. 

This is one of very few recipes where, if time permits, I do the extra preparation step of browning the ground beef.  Which is why I am featuring the West Bend Oblong Slow Cooker with Tote today - you can accomplish that extra step without creating an extra pan to clean up!  The non-stick coating on the inside of the stainless steel insert of this slow cooker enables it to be used (separated off it's base) directly on your stove top to brown the meat and vegetables.  Plus, the base is actually a mini griddle - handy for Sunday morning breakfast - so it is heat resistant too.  You just pop the insert back on top of the base and set your heat preference and it's good to go.  Very clever, versatile slow cooker! If you would like to read my West Bend Slow Cooker Review article, follow the link.

Slow Cooker Chili

Serves 6

Cook on low for 8 hours or high for 6 hours.

1lb lean ground beef

salt and pepper to taste

3 x 15 oz cans red kidney beans

3 x 14 oz cans Mexican style stewed tomatoes

2 stalks of celery chopped

1 red bell pepper chopped

¼ C red wine vinegar

2 Tbsp chili powder

1 tsp ground cumin

¼ tsp cayenne pepper

1 tsp dried parsley

1 tsp dried basil

a dash Worcestershire sauce

½ c red wine (add this in the last 2 hours of cooking)

In a skillet over a med-hi heat, brown beef. Drain off grease, season to taste.

In the slow cooker combine the beef and the remaining ingredients, cover and cook on low for 8 hours or high for 6 hours.

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