It’s that time of year again. The temperatures are dropping, the leaves are falling… or as recently as this weekend, snow if you live in the Northeast! It’s the perfect time to pull out the slow cookers and whip up some delicious food. Even though I’m usually home when I’m using my slow cooker, I love it because I don’t have to stand in the kitchen for an extended time. Best of all it makes the house smell amazing. It’s slightly torturous but in a good way. It just feels right to have yummy food smells wafting through house and even sneaking through vents and filling the air outside!

Speaking of this past weekend, I had this chili made the day before the snow hit. It was gone before Saturday night. Apparently it was just that good. How could you not love a hot bowl of chili on a cold Fall day? The Mr finished up the last of it before we lost power. Yep… we lost power. We got 10″ of heavy snow and were without power for nearly a full day, but it could have been a lot worse. I’ll have my fingers crossed that it’s an easy winter but definitely won’t be holding my breathe! Mother nature has not been nice this year.

I hate to think that we have five to six more months of cold weather but that means lots of yummy comfort food, new and old, both in and out of the slow cooker. I’m always looking for new ideas so send them my way!

As for this recipe, I’ve made a beef chili once before. That was before I owned a slow cooker and I promise, the slow cooker makes it so much easier. Not that chili is hard but there’s just something about throwing ingredients in the bowl and walking away. There isn’t much that’s easier. This requires slight prep work but in general is super easy. As always, this can be adjusted to your liking. If you’re not a fan of spicy food, cut back on the red pepper flakes or leave them out completely. This chili would be perfect for any week night or for a big sports weekend. Throw your ingredients together in the morning and by game time or dinner, you have a delicious crowd pleasing spicy chili.

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Slow Cooker Two Bean Spicy Chili

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6
Easy and flavorful slow cooker two bean spicy chili! A comforting meal to warm up with all winter long and a fun addition to any game day menu!
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Ingredients
 

  • Optional toppings: Shredded cheddar cheese Sour cream Chopped green onions
  • 1 lb ground beef
  • 1 large yellow onion
  • 1 C green bell pepper
  • 4 cloves garlic, minced
  • 30 oz whole tomatoes, partially drained
  • 15 oz dark red kidney beans, drained and rinsed well
  • 15 oz great northern beans, drained and rinsed well
  • 1/2 tsp chili powder
  • 1 tsp cayenne pepper
  • 1 1/2 tsp red pepper flakes

Toppings:

  • Shredded cheddar cheese
  • Sour cream
  • Green onions

Instructions
 

  • In a large skillet over medium heat, cook beef until heated through. Reserve drippings, if removed from skillet while cooking.
  • Prepare vegetables; chop pepper and onion, mince garlic. Drain and rinse beans well in a strainer. Partially drain tomatoes. Set aside. Add tomatoes to slow cooker, press down on each tomato with a fork to break apart just slightly. Add remaining ingredients to slow cooker, including reserved beef fat. Gently stir. Cover and cook on low for 8 hours or high for 4 hours.
  • Divide among bowls. Top off with optional cheese, sour cream and onions. Serve with crackers if desired. Can be refrigerated or frozen, label well with the contents and date made.

Notes

An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course
Cuisine: American
Keywords: Slow cooker