Slow Cooker Beef Chili

Makes 12 cups


  • 2 lbs lean ground beef
  • Oil for frying
  • 1/3 cup minced onion
  • 1 Tbsp minced garlic
  • 1 Tbsp chili powder
  • ½ tsp cayenne pepper
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tsp salt
  • 1 can no-salt diced tomatoes
  • 1 Tbsp brown sugar
  • 1 1/2 tablespoons white vinegar
  • 1 can kidney beans, drained
  • 2 cups frozen corn kernels
  • Green onions and fresh cilantro to garnish


  • In a heavy-bottom skillet over medium-high heat, brown beef in 2 batches, making sure you get a nice dark brown color on the meat. Transfer meat to the slow cooker.
  • Let the skillet cool slightly, reduce heat to medium-low. Add oil, then add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally.
  • Add the spices and cook another minute. Add the tomatoes, brown sugar and vinegar and bring to a simmer.
  • Add to slow cooker, stir and turn to low heat.
  • Cook for 4-5 hours, stirring halfway, until meat is tender and sauce is thickened. Add corn and beans, cook another hour.
  • Serve with thinly sliced green onions and cilantro leaves.