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10 can chili is my favorite chili recipe for the slow cooker! There’s no need to spend hours standing over a hot stove top to make a delicious pot of chili when you have this 10 can slow cooker chili recipe. Just dump in the ingredients, set the power to low, and GO! Slow cooker recipes don’t get much easier than this! Whether you’re new to slow cooking or you have been slow cooking your meals for years, be sure to check out my slow cooker user’s resource guide for great slow cooking tips and even more delicious slow cooker recipes!
I have been craving chili for the last couple weeks, but it is still about 100 degrees outside. In fact, we are taking our swim suits to play in the water at the zoo today! But last week, we headed up North a few hours and it was in the 60’s, which is perfect chili weather!
I love how easy this 10 can chili recipe is to make, and I almost always have all the ingredients on hand. The recipe, as written, makes a TON. We usually eat most of it in a couple days, but it freezes very well. I love to top slow cooker baked potatoes with it! I hope you like it! And yes, you will need a VERY large slow cooker for this one, or just half the recipe. You can also make it in a pot on the stove if you want to.
Slow Cooker 10 Can Chili Recipe
Slow Cooker 10 Can Chili
Making chili in a slow cooker doesn't get easier than with this recipe. It's a dump and go, 10 can chili that everyone loves.
- 2 lbs ground beef
- 2-15oz cans tomato sauce
- 2-15oz cans kidney beans (with liquid)
- 2-15oz cans pinto beans (with liquid)
- 1 medium onion, diced or one handful of dried onion flakes
- 1-2 small cans diced green chilis
- 2-15oz cans diced tomatoes
- 4 teaspoons cumin powder
- 4 tablespoons chili powder
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
- Brown the ground beef in a skillet over medium heat. Drain off the fat.
- In a large slow cooker or pot on the stove, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
- If cooking on the stove top, cook, stirring every 15 minutes, for 2 to 3 hours.
- For the slow cooker, set to low and cook for 8 hours, or set to high and cook for 4 hours.
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I just love chili! It's so great to eat this time of year!
Thanks for linking up for Friday Favorites last week! Hope to see you again this week!
What a great name for this recipe. Chili is always a good idea for cold nights.
Kendra M says
Gonna make it vegetarian!!yummm love chili.
Wendy- I can't wait to try this one- thanks!
Missy Schranz says
I am your new follower from Sensational Saturday Social. I really enjoyed being at your blog! Please stop by mine when you get a chance.
PS…your chili looks soooo good!
That's funny, I've been craving chili lately too. So I made a new vegetarian chili and I'm posting it on my blog Wednesday :)See you around at Meatless Mealf For Meat Eaters
Ron Cooper says
Hi there Wendy,
I’m already following you from Sensational Saturday Social. Wishing you & your family a great autumn! Check out my new Facebook fan page with inspiring quotes.