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
- 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
Scale
- 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
Instructions
- 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.
- Add all remaining ingredients to the slow cooker and give them a stir to combine.
- Cover and cook on low for 8 to 10 hours.
- Serve with shredded cheese if desired.
