Slow-Cooked Beef Chili Slow-Cooked Beef Chili

Author: Canadian Living

Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2004



In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.

Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.

Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 560 mg
  • Protein 20 g
  • Calories 300.0
  • Total fat 15 g
  • Cholesterol 51 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g


  • Iron 29.0
  • Folate 24.0
  • Calcium 6.0
  • Vitamin A 16.0
  • Vitamin C 42.0
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Slow-Cooked Beef Chili