Red Hot Chili for the Slow Cooker

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♼ Recipe origin is unknown. Red hot chili for the slow cooker recipe, recipe Rating: 4.5
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If you choose chili for spiciness, stop here. This is the recipe for you. It’s basic–just beef, onions, and tomatoes, and then a ton of spice. Keep beer, milk, or the fire extinguisher nearby. Inspired by Chef Tom’s “Not For the Faint of Heart Chili.”
Ready in: 8 hours 20 mins

Ingredients

Serves: 10

• 4 pounds coarsely ground beef
• 2 large onions
• 1 (8 ounce) bottle jalapeno peppers, drained and chopped
• 2 (16 ounce) cans hot chili beans
• 1 (20 ounce) can diced tomatoes
• 1 (16 ounce) can tomato paste
• 2 tablespoons hot sauce
• 2 tablespoons red pepper flakes
• 1 tablespoon chili powder
• Water, to taste

Preparation method

Prep: 20 mins | Cook: 8 hours

1. Place ground beef, onions, and peppers in a large, deep skillet. Cook over medium-high heat until evenly brown, about 15 minutes. Do in batches if your skillet isn’t large enough. Drain, crumble, and transfer to a 6-quart slow cooker.
2. Stir in remaining ingredients, adding water until chili reaches your desired consistency. Cover and cook on LOW for 8 hours.Tip

To thicken the chili, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water in a small bowl. Slowly stir cornstarch mixture into stew with slow cooker set to HIGH, then repeat until desired thickness is reached.

Alternate Method

Cook chili on HIGH for 4 hours.