Soup · Tested at home

Slow Cooker Chili with Fresh Tomatoes

Name: Slow Cooker Chili with Fresh Tomatoes
Prep time: 20 min
Cook time: 8 h
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 1 pound ground beef; 1/2 pound ground pork sausage; 4 cloves garlic, minced; 1 small jalapeño, seeded and diced; 1 medium onion, diced; 1 celery stalk, diced; 2 teaspoons ground cumin; 1 tablespoon chili powder; 1/4 teaspoon cayenne pepper; 3 cups beef broth; 1 tablespoon brown sugar; 4 cups chopped fresh tomatoes; 6 ounces tomato paste (1 small can); 1 can (15 ounces) pinto beans, drained; 1 can (15 ounces) Great Northern beans, drained; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste

This slow cooker chili uses fresh tomatoes, ground beef, pork sausage, two kinds of beans, and a gently smoky spice blend. The long cook turns the vegetables and broth into a hearty bowl with a little sweetness and a controlled jalapeño heat.

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Turn up the heat

Let’s cook.

Brown the ground beef and pork sausage in a large skillet over medium heat, breaking the meat into small pieces. Drain excess grease and transfer the meat to a slow cooker.
Add the garlic, jalapeño, onion, celery, cumin, chili powder, cayenne, beef broth, brown sugar, fresh tomatoes, tomato paste, salt, and black pepper. Stir well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
During the final hour, stir in the drained pinto beans and Great Northern beans. Taste and adjust the seasoning before serving.

Options & Variations

Milder Chili

Omit the cayenne and use half of the jalapeño.

Thicker Chili

Cook uncovered on high for the final 20 to 30 minutes.

Serving Ideas

Top with shredded cheddar, sour cream, and sliced green onions.

Serve with cornbread or tortilla chips.

Storage

Cool and refrigerate in airtight containers for up to 4 days.

Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Recipe Notes

Add the beans during the final hour so they hold their shape.

From Justin’s kitchen

Fresh tomatoes create a lighter, brighter chili base than canned crushed tomatoes. If the tomatoes are especially juicy, use 2 1/2 cups of broth for a thicker finish.