I have clearly been on a slow cooker recipe kick lately! I just love those evenings when dinner is done (and even cleaned up minus the plates – or bowls in this case!).
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81 thoughts on “Slow Cooker Red and Green Chili”
Really great flavor. Recipe made A LOT OF CHILI! So much that our family of 4 couldn’t finish leftovers. Next time I’ll halve the recipe. Going to try with leftover tritip tonight.
Can this be made without the meat?
Hi there. We’ve not tried making this recipe without meat.
Gave this recipe a five star rating because I never make chilli so I used this recipe for a chilli cook off that I was invited to with some church friends. Who knew, you had the best chilli in town. My chilli won and the crock pot was dry as a bone when I went to get the leftovers. Thanks for the easy recipe.
Would you address your stand on tomatoes in cans vs in glass? I can never find tomatoes in glass jars but I always read how harmful they are in cans.
Hi there. I, personally, no longer buy tomatoes in cans because of the their acidity and the leaching of BPA. If you cannot find glass containers, most mainstream stores offer at least one brand of tomatoes in in cardboard tetra paks. ~Amy
Could you make this with beef or lamb stew meat, sear and then slow cook a little longer? I mean I know you *can* just curious if it would hold up, require some ingredient modifications, etc.
HI Michael. I think this is a very flexible recipe and lends itself well to experimentation. Let us know what you come up with. :)
Do you drain the meat after cooking it? If not is it greasy/fatty?
I make this chili several times a year, and typically use 90% lean ground beef and don’t need to drain the fat. I have also used 80% leam ground beef and that was a bit too oily / fatty for my taste.