Laura’s Slow Cooker Chili

Chili Seasoning Mix
  • 4 Tbsp chili powder
  • 2 1/2 tsp ground coriander
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 lb 93% lean ground beef
  • 2 Tbsp minced onion
  • 28 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 2-15 oz cans kidney beans
  • 2-15 oz cans black beans
  1. Combine ingredients under Chili Seasoning Mix.  Set aside.  Please note:  This will make more than you will need for one chili recipe.  Store leftover mix in an airtight container in a cool, dry place.
  2. In a large skillet, brown your ground beef until no longer pink.  Drain off the fat and return beef to skillet, off heat.  Add minced onions and 2 Tbsp Chili Seasoning Mix.  Stir to combine.
  3. In your slow cooker, combine diced tomatoes, tomato sauce, two cans of beans and 4 tsp Chili Seasoning Mix.  Stir.
  4. Empty the other two cans of beans into a food processor and purée until smooth.
  5. Add beans and meat mixture to the slow cooker.  Stir to combine.
  6. Cook on low for 6-8 hours.
  7. Enjoy!  🙂

Note:  After dinner, I allow the chili to cool.  Then I portion out a few lunches into individual containers (love those Ball jars!) and freeze the rest in a gallon size freezer bag.  I use The Pioneer Woman’s freezer technique of flattening out the bag when sealing.


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