Rick’s Slow Cooker Chili

Rick’s chili is made with perfectly seasoned lean ground beef, kidney beans, and tomatoes. It includes black olives and a dash of hot sauce to jazz it up. Make sure you use a fairly mild Southwestern-style chili powder and add a little extra hot sauce or some cayenne if you like it spicy. Rick recommends ground round, which is about 85% lean.

Recipe Variations

• Meat: Use extra lean ground beef, or replace the beef with part or all ground turkey.
• Vegetables: If you like onions, brown 1 large chopped onion along with the beef. Bell peppers or Anaheim peppers are also good chili additions.
• Seasoning: For a spicier chili, add extra hot sauce, cayenne pepper, or chopped hot chile peppers.

Rick’s Slow Cooker Chili

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• Author: Diana
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Chili
• Method: Slow Cooker
• Cuisine: Tex-Mex

Ingredients

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• 1 tablespoon olive oil
• 2 pounds lean ground beef (85 percent)
• 2 15-ounce cans kidney beans, drained
• 2 14.5-ounce cans whole tomatoes, drained and chopped
• 1 1/2 cups chopped onion
• 4 tablespoons chili powder
• 1 clove garlic, minced
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons ground cumin
• 2 teaspoons salt
• 1/2 teaspoon hot sauce, such as Tabasco
• 1 6-ounce can pitted black olives, drained
• 1/2 cup water or broth
• Cheddar or Monterey Jack cheese, for garnish, optional

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Instructions

1. Heat the olive oil in a large skillet. Add the ground beef and onion and cook, stirring, for 8 to 10 minutes or until the beef is no longer pink. Transfer to the slow cooker.
2. Add all remaining ingredients to the slow cooker and give them a stir to combine.
3. Cover and cook on low for 8 to 10 hours.
4. Serve with shredded cheese if desired.

Nutrition

• Serving Size:
• Calories: 493
• Sugar: 6 g
• Sodium: 1007.9 mg
• Fat: 23.6 g
• Carbohydrates: 38.7 g
• Fiber: 12.3 g
• Protein: 33 g