This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.

Spicy Slow-Cooked Chili

beef

kidney

(14.5 ounce) cans diced tomatoes, drained

tomato sauce

onions, chopped

green bell pepper, chopped

garlic,

chili powder

cayenne pepper

salt

black pepper

Cheddar cheese

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.


Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.


Garnish each serving with Cheddar cheese.


Really good chili. I added a can of pinto beans and a can of tomatoes with green chilies. We like our chili a little spicier so I went ahead and added another tablespoon of chili powder near the end. I cooked it on high for 5 hours, and spooned it over a corn bread casserole topped with sour cream and cheese. Yum!!

This was a great recipe!!  The only thing I changed, was adding 1 extra can of tomato sauce.  I decided to do this because it was very solid.  The extra sauce made it the best chili I've had!

Spicy Slow-Cooked Chili Haiku: "Halved the recipe. And it fed 4 perfectly. Glad I skipped 'cook's note.'" So I followed the recipe, halving it, and upon coming home from work to the wafting wonderful aroma of chili, despite it being a sticky hot summer day (I'll make chili once a week regardless of the time of year or weather!), considering following the cook's note about adding more cayenne pepper. Took a nibble and passed on the additional spice, b/c it was plenty spicy and pretty tasty.

Made this today for a group of friends and my boyfriend for Sunday Night Football - everyone loved it. Very hearty and flavorful juicy but not too thin at all. I was a little worried about it being too dry at first but after the 3rd hour on high in the slow cooker it really got a nice broth. Overall it was great and everyone said the flavor was awesome. I prefer my chili on the spicier side so I just added some fresh jalapeno slices and cayenne hot sauce on top of my shredded cheese and sour cream. My one friend who doesn't really like anything too spicy said it was perfect. I will definitely make this again!

Best chili I've ever had! I followed the recipe exactly except I omitted the beans because beans are nasty.:)

My family's favorite chili recipe. Works great as a half batch by halving the recipe. I tend to use powdered garlic instead of diced as I hate chopping garlic and it tastes just fine. It also works surprisingly well as an alternative to sandwiches for packed lunches. It both reheats and stores well. Plus one can feasibly make a week's worth of lunches while sleeping if they put it in the slow cooker on low before bed on Sunday night...

I didn't like this recipe so much and didn't realize why it was so thin in texture until my wife asked if I put any tomato paste in it. Plus it was too bland not enough spice. Other than those two issues it was alright.

I halved this recipe to avoid making too much and made it almost exactly as the ingredients are written (with the exception of accidentally adding all 3 Tbsp of the chili powder) and it was delicious. Even the picky eater in the family my husband loved it! He spooned it over warm tortilla chips and added lots of freshly grated cheddar cheese. Am planning to make this again today!

Easy and delicious! VERY spicy with the tablespoon of Cayenne pepper! But I'm in Arizona so it fit right in.:) The only change I made was to add a little oregano and cumin just because. It seems to get LESS spicy as it sits... leftovers weren't as searing. This is great over rice too!

Try this easy, hot, and spicy chili recipe.

spicy slow-cooked chili

Prep Time: 30 minutes

Cook Time: 4 hours

Total: 4 hours, 30 minutes

Servings: 10

Cost: $2.82 /serving

Author : dandi

Ingredients

Instructions

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