This classic slow-cooker chili recipe is tailgate-certified.
Onion, bell pepper, and fresh garlic keeps things punchy, fresh, and flavorful.
Learn how to make this slow-cooker chili with beef and beans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve it for Sunday dinner, and eat the leftovers all week longor be the hit of the tailgate.
What To Serve With Slow-Cooker Chili
The whimsicalWalking Tacois a fun way to serve this chili.
(Just be sure to remember napkins.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thaw overnight in the fridge, and reheat on the stove.
Stir in broth or water if the chili is too thick.
)cans light red kidney beans, drained and rinsed
2(14.5-oz.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
)cans diced tomatoes, undrained
2(15-oz.
)cans tomato sauce
Directions
Heat a large skillet over medium-high.
Stir in chili powder, salt, black pepper, cumin, and paprika.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
