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Slow Cooker Hot Chili
If you love spicy chili then this is the recipe for you. Serrano chile has a perfect kick to it and gives this chili the heat that you crave.
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
435
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
Ingredients
2
lbs.
ground beef
1
white onion
diced
1
green bell pepper
diced
2-3
serrano pepper
minced (see notes for spice levels)
15
oz.
can Ranch Style® beans
do not drain
15
oz.
can Bush's® southwestern style pinto beans
do not drain
15
oz.
can Bush's® medium chili beans
do not drain
14.5
oz.
can diced tomatoes
do not drain
15
oz.
can tomato sauce
6
oz.
can tomato paste
3
oz.
packet bacon bits
(or 3-4 slices of cooked bacon, crumbled)
2
Tbsp.
chili powder
2
tsp.
cumin
1/2
tsp.
garlic powder
1
tsp.
red pepper flakes
1
tsp.
salt
1/2
tsp.
black pepper
US Customary
-
Metric
Instructions
Place a pan on the stove on medium-high heat, brown and crumble the beef. Drain. Add to the slow cooker.
Add remaining ingredients to the slow cooker. See my notes below for spice level adjustments.
Stir well.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or low for 6-8 hours.
Stir and serve with desired toppings.
Video
Notes
How can I adjust the heat in this recipe?
Serrano peppers are twice as spicy as jalapenos.
For spicy, MINCE two serrano peppers or add three if you want it ultra spicy.
For a milder chili, put 2 whole serrano chiles (do not dice). Also, cut the red pepper flake by 3/4.
What toppings go good on hot chili?
Shredded Colby Jack Cheese
Sour Cream
Saltines or oyster crackers
Cilantro
Chopped serrano chiles!
Nutrition
Calories:
435
kcal
|
Carbohydrates:
38
g
|
Protein:
38
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Cholesterol:
89
mg
|
Sodium:
1654
mg
|
Potassium:
1449
mg
|
Fiber:
12
g
|
Sugar:
9
g
|
Vitamin A:
1978
IU
|
Vitamin C:
28
mg
|
Calcium:
151
mg
|
Iron:
8
mg