slow cooker chilli

I can't believe this was my first time making chilli! I had wanted to make it for SO LONG and I just never did it. A few weeks ago we had a cold night (the beginning of many) and chilli seemed like a great idea. Bryon said he was really picky about his chilli, so I had a lot of pressure on me. I will say that upon his first taste, he really loved it. I didn't make it too spicey (you can always add hot sauce after) but I made sure there was enough spice for seasoning. Every chilli needs a secret ingredient, so I came up with my own.

The recipe is below

slow cooker chilli


1 lb. ground beef

1 stalk celery, finely chopped

½ yellow onion, finely chopped

1 ½ tbsp. Mexican Spices (or chilli powder)

1 tsp. turmeric

1 tsp onion powder

½ tbsp garlic, minced

1 (15 oz) can petite diced tomatoes

1 (15 oz.) can tomato sauce

1 (15 oz.) can dark red kidney beans

1 (15 oz.) can beef broth 1 (15 oz) can baked beans

1 tsp. Worcestershire sauce

SECRET INGREDIENT: 2 TBSP real maple syrup (or more!)

salt and pepper to taste

Optional Toppings: shredded cheddar cheese, chopped red onions and sour cream


In a sauté pan, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender.) Drain excess grease and pour beef mixture into your slow cooker. Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain) and baked beans, beef broth and dump those into your crock pot. Add chili powder, tumeric, Worcestershire sauce and maple sryup and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better). Taste before serving and add more salt and pepper or hot sauce as necessary. Serve with toppings.