Alright busy moms, fire up your Crock-pots, because I’ve got a slow cooker chili recipe you and your family are going to love this Halloween! For many moms, the scariest part of Halloween is figuring out how to get everything done and still feed your family a nutritious meal before all the festivities begin. With this slow-cooker chili recipe that’s simple, straight forward, and SOO GOOD, your Halloween’s going to be a lot less frightening! With all the chili recipes out there (let’s face it, there are lots!), what makes this the perfect Halloween meal for your family?
No Four Alarm Fires Here! – This delicious chili has just a slight kick to it (but, is still kid-friendly!) and all you chili-heads can easily adjust the heat with various hot sauces, extra sliced jalapenos, or additional green chilies. Whether your crowd likes it mild or hot, this chili recipe will have your guests scraping their bowls and lining up for seconds!
Fix It and Forget It – This chili can be prepared up to two days in advance or you can even make it way beforehand and freeze it for up to one month! Just throw everything in the slow-cooker on Halloween morning (if the chili is frozen, thaw it completely before adding it to the slow cooker) and the chili will simmer away for hours while you run those last minute errands (e.g. additional candy, costume fixes, extra beer and wine for the parents!). Serve alongside shredded cheese, sour cream, and scallions and you’ve got dinner covered. To go the extra mile, serve with plenty of homemade cornbread and Fritos for Fritos Chili pie – YUM!!!
This Chili is an Instant Classic – Over the past few weeks, I’ve seen a lot of chili recipes that include “novelty” ingredients like pumpkin puree, cocoa, coffee, etc. While those recipes may come and go, this chili recipe is an instant classic that you’ll be making for years to come (who knows, it may even become one of your family’s yearly Halloween traditions!).
A universal crowd pleaser and the ultimate comfort food, this is one great chili recipe that you’ve got to try! Enjoy!
Easy Slow-Cooker Chili Recipe
Makes 6 Servings
For the chili:
3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
¼ cup chili powder
1 tablespoon ground cumin
2 pound lean ground beef (you may also substitute lean ground turkey)
1 ½ teaspoons kosher salt, plus more if needed
1 (28-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
¼ cup coarsely chopped pickled jalapenos or green chiles, drained
Shredded Cheddar Cheese
Thinly sliced scallions
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high. NOTE: Not all slow-cookers are created equal, if yours cooks at a higher temp, check it after 4 hours.
Stir in the jalapenos or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
Recipe and photo courtesy of www.chow.com