Why This Slow Cooker Chili Is Spicy
This is a chili with real heat, built from 3 tablespoons of chili powder and 1 tablespoon of cayenne for 2 pounds of ground beef. The cayenne brings direct, warming spice, while the chili powder adds depth. The result is a pot that wakes up your taste buds without losing the rich, savory base of beef, beans, and tomatoes.
The chili gets its heat from measured amounts of cayenne pepper and chili powder. It is designed to be spicy but balanced by the kidney beans, diced tomatoes, and a touch of tomato sauce. Serve it with sour cream and shredded Cheddar to cool each bite.
Ingredients
- 2 pounds ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Sour cream, for garnish
- ½ cup shredded Cheddar cheese, for garnish
Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until it is browned and crumbly, about 5 to 7 minutes. Drain and discard the grease. Browning the beef first also lets you drain and discard the grease before slow cooking.
Combine Everything in the Slow Cooker
Add the browned beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper to the slow cooker. Stir to combine everything evenly.
Cover and cook on Low for 10 hours or on High for 4 hours. The long, slow cook lets the flavors meld and the vegetables soften into the sauce.
How to Make Spicy Slow Cooker Chili on Low or High
Both settings work, so choose what fits your day. Low for 10 hours is ideal if you are heading out, while High for 4 hours is better when you want chili sooner.
Finish with Sour Cream and Shredded Cheddar
Ladle the chili into bowls and top each serving with a spoonful of sour cream and a sprinkle of shredded Cheddar cheese. The cool, creamy toppings balance the spice. This chili also pairs well with sides like slow cooker baked beans or slow cooker country-style ribs for a bigger spread.
For another fresh contrast, serve with guacamole and nachos on the side.
Print
Spicy Slow Cooker Chili
- Total Time: 4 hours 30 minutes
- Yield: 10 servings 1x
Description
This spicy slow cooker chili combines ground beef, kidney beans, and a bold mix of chili powder and cayenne for a hearty, warming meal. Brown the beef first, then let the slow cooker do the rest.
Ingredients
- 2 pounds ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, drained
- 1 (8 ounce) can tomato sauce
- 2 onions, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- sour cream for garnish
- 0.5 cup shredded Cheddar cheese
Instructions
- Gather all ingredients: Gather all ingredients.
- Heat a large skillet over medium-high heat: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine ground beef, kidney beans, diced tomatoes, tomato…: Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker.
- Cover and cook on Low for 10 hours or High for 4 hours: Cover and cook on Low for 10 hours or High for 4 hours.
- Garnish each serving with a spoonful of sour cream and shredded cheese: Garnish each serving with a spoonful of sour cream and shredded cheese.
Notes
Recipe adapted from Allrecipes.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Dinner Ideas
- Method: slow cooker
