Create a mouthwatering, hearty Crock Pot Chili with our simple, easy-to-follow recipe that lets the slow cooker do all the work for you. Savor the rich, comforting flavors of this ultimate comfort food with minimal effort, perfect for busy days or cozy nights in.
216-ounce cans light red kidney beans, rinsed and drained
Toppings: sour creamshredded Cheddar cheese, chopped green onions, sliced ripe black olives
Instructions
In a large skillet over medium-high heat, work in batches to brown the ground chuck.
Crumble, drain and place in a 6 quart or larger slow cooker.
Stir in the onion through kidney beans.
Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. Remove and discard bay leaf. Serve with desired toppings and some cornbread. Told ya it was simple.
Notes
This chili isn’t lying. It makes a huge batch. Be prepared to have some friends over or make space in the freeze