Maple Beef Chili Recipe Made in the Slow Cooker

Nothing warms you up and fills up the tummy on a cold winter day than a big bowl of homemade chili. I like to prepare it early in the morning and let it slow cook all day in my slow cooker. It allows the beans to become tender and all of the flavors to infuse. My family enjoys it served with homemade cornbread biscuits on the side.

This recipe can be made with or without the addition of the corn. If you’re omitting the corn (like I did), you’ll want to add-in an additional can of kidney beans.  I’ve made the recipe a few times using ground turkey and it was equally as good or if you prefer…do a half & half of ground beef and ground turkey.

* Post may contain affiliate links. Complimentary products were used in the recipe.

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

I used the Selefina Crushed Basil, Mild Chili Powder, Ground Cumin and the Crushed Red Pepper. The Selefina spices are my go-to in my kitchen pantry.

Slow Cooker Maple Beef Chili Recipe

1 tsp. vegetable oil
4 slices bacon, fried and chopped into pieces
1 small onion, finely chopped
1 1/2 lbs. lean ground beef, browned and grease drained
1 large red tomato, cored and chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
10 oz. can of condensed tomato soup
14 oz. can baked beans in tomato sauce
1 can light red kidney beans
1 can dark red kidney beans
2 tbsp. maple syrup
1 tbsp. Selefina Mild Chili Powder
2 tsp. Selefina Crushed Basil
1 tbsp. Selefina Ground Cumin
1 tsp. salt
3/4 tsp. ground black pepper
1/2 tsp. Selefina Crushed Red Pepper
1 1/2 cups frozen or canned corn kernels

Prepare bacon and ground beef as listed in ingredients above. Chop vegetables. Get everything together and prepared. Place all ingredients into your slow cooker. Stir to make sure everything is nicely mixed together. Cover. Cook on high for 1 hour. Turn down heat to low and simmer on low heat for 4-6 hours. Once done, serve immediately.

Note: This chili freezes well. Let it cool to room temperature. Spoon into freezer safe containers leaving a 1″ headspace. Place the lid on top. Label and freeze for up to 1 year. When thawing…thaw out overnight in your refrigerator. Never thaw at room temperature.

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