My husband loves homemade chili but he likes it with some heat. When I say heat…I mean spicy, but not mouth-burning. This recipe for slow cooker spicy chili is easy to make. Just assemble all of the ingredients in your slow cooker in the morning and by dinnertime it’s done. I like to serve it alongside homemade corn bread muffins.
Slow Cooker Spicy Chili Recipe
2 lbs. lean ground beef
2 (16 ounce) cans dark red kidney beans, drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 (8 ounce) can sliced mushrooms, drained
1 large onion, finely chopped
1 large green bell pepper, chopped
1-2 jalapeno peppers, finely chopped
1 clove garlic, minced
3 tablespoons chili powder
1 tsp. paprika
1 tablespoon cayenne pepper
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dried basil flakes
In a large frying pan brown the lean ground beef until it’s cooked through and no longer pink. Drain grease.
Place all of the above ingredients into the slow cooker, stirring everything together. Cover. Cook on the low heat setting for 6-8 hours or the high heat setting for 3-4 hours.
Serving Suggestions: Once the chili is in your bowl you can top it with shredded cheese and a spoonful of sour cream. This chili is great served over a baked potato too!
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