Description
Discover how to make a flavorful and hearty Slow Cooker Turkey Chili with this easy recipe. Perfect for cozy nights in or feeding a crowd!
Ingredients
- 25 pounds lean ground beef (567 g)
- 1 (28 ounce) can crushed tomatoes (794 g)
- 1 (16 ounce) can kidney beans, rinsed and drained (454 g)
- 1 (16 ounce) can pinto beans, rinsed and drained (454 g)
- 1 cup beef stock (240 ml)
- 1 small onion, chopped
- 1 tablespoon (15 ml) hot sauce (such as Frank’s® Redhot®), or more to taste
- 1 tablespoon (15 ml) chili powder
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) minced garlic
- 5 teaspoon (3 ml) paprika
- 5 teaspoon (3 ml) dried oregano
- 5 teaspoon (3 ml) cayenne pepper, or more to taste
- 5 teaspoon (3 ml) ground cumin
- 5 teaspoon (3 ml) ground black pepper
Instructions
- Combine the ground beef, crushed tomatoes, kidney beans, pinto beans, beef stock, and chopped onion in a slow cooker. Add the hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper. Stir well, ensuring the beef is broken into smaller pieces.
- Set the slow cooker to low and let it cook for 6 to 8 hours, or choose the high setting to cook for 4 hours.
Notes
- For a lighter chili, use lean ground turkey instead of beef.
- Adjust hot sauce and cayenne pepper to your desired spiciness level.
- Enhance flavor with Worcestershire sauce or cocoa powder, and add corn or bell peppers for texture.
