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It’s the most wonderful time of the year, slow cooker season! Truth be told, I’m a crockpot lover all year long, but with temperatures dropping and everyone beginning to hibernate with Netflix and their loved ones, its time for some hearty crockpot meals!  And what better way to kick off the slow cooker season than with a nice hot bowl of Spicy Slow Cooker Chili! There are so many variations of chili and I’ve made quite a few. This recipe is a little bit more involved than some of the recipes I’ve made but the reward of robust flavors is worth all the love you put into it, trust me. This has become my favorite chili to make.

I was inspired to make chili this week not only because it’s delicious but also because it seemed like everyone I knew was making chili this week and I wanted in on the action! The timing couldn’t be more perfect because the Washington DC area had one of the coldest nights in November on record. Mother Nature let me know that this hankering for chili was meant to be. This time, I was prepared. I knew what ingredients I had, went to the grocery store and fetched the ingredients I didn’t, AND I had one lone slow cooker liner left! I need to stock up on those babies because my crockpot is going to be used in heavy rotation this winter! Cooking would be a breeze, or so I thought.

Okay, I’m being a little dramatic. This was actually a pretty smooth adventure in the kitchen. My only real flub was a five, maybe ten-minute exhaustive search for coriander.  I knew I had some but I just could not find it. I practically emptied my spice cabinet, but alas, no coriander. Instead of making an impromptu trip back to the store, I googled a substitute for coriander. The answer is cumin. But I only had enough cumin to make this recipe. I just moved on and figured I would omit the spice completely. I began gathering my other spices when something caught my eye in the back of my cabinet. Coriander. I knew it! So again all’s well that ends well in Denisha’s kitchen! Well, except for the grueling task of placing all my spices back in the cabinet. Ugh!

Spicy Slow Cooker Chili

What You Need:

Chili Seasoning
  • 4 Tbs chili powder
  • 1 Tbs ground coriander
  • Tbs ground cumin
  • tsp ground cayenne pepper
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • tsp oregano
Chili Ingredients
  • 2 lbs ground beef 
  • 1/2 medium onion
  • 4 cloves garlic, minced
  • large jalapenos
  • Tbs salt
  • 30 oz. canned diced tomatoes
  • 32 oz. pinto bean
  • 32 oz. kidney Beans
Toppings
  • 4-6oz grated extra sharp cheddar cheese
  • 1/2 medium red onion
  • pickled jalapenos

Instructions:
Click here to Cook With Me!

  • Combine all chili seasoning spices together and mix well.
  • Chop the onion and jalapenos.
  • Take a cup of kidney beans and a cup of pinto beans and put them in a blender or food processor. Blend until a paste is formed and set aside. This is used for thickening your chili.
  • Brown the ground beef for about 5 minutes and drain.
  • Mix in about 3 Tbs of the chili seasoning, 2 tsp of salt, your chopped onion, minced garlic, and chopped jalapeno. Cook for about 2 minutes, chopping up the meat into small pieces.
  • Add the meat mixture, tomatoes, and beans into your slow cooker. Stir together.
  • Add the bean paste, 3 or 4 more tbsp of chili seasoning stirring in completely.
  • Cook for about 4-6 hours in the crockpot on low or 2-3 hours on high.
  • Top with shredded cheddar cheese, red onion, and pickled jalapenos and enjoy!

Cook With Me:

  • Combine all chili seasoning spices together and mix well.
  • Chop the onion and jalapenos.
  • Take a cup of kidney beans and a cup of pinto beans and put them in a blender or food processor. Blend until a paste is formed and set aside.This is used for thickening your chili.

  • Brown the ground beef for about 5 minutes and drain.

  • Mix in about 3 Tbs of the chili seasoning, 2 tsp of salt, your chopped onion, minced garlic, and chopped jalapeno. Cook for about 2 minutes, chopping up the meat into small pieces.

  • Add the meat mixture, tomatoes, and beans into your slow cooker. Stir together.

  • Add the bean paste, 3 or 4 more tbsp of chili seasoning stirring in completely.

  • Cook for about 4-6 hours in the crockpot on low or 2-3 hours on high.
  • Top with shredded cheddar cheese, red onion, and pickled jalapenos and enjoy!
    Inspired by this recipe.

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