Old-fashioned Slow Cooker Chili

 in Favorite Recipes by

Provided by Elyse Morris for the March 2018 issue of SouthwestNOW Magazine.

  • 2 Tbsp. olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 28-oz. can chopped tomatoes, with liquid
  • 1 16-oz. can chili beans in sauce, with liquid
  • 1 15-oz. can tomato sauce
  • 2 Tbsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper, or more to taste (optional)
  • Fritos and shredded cheddar cheese, for garnish
  1. Heat oil in a large skillet over medium–high heat. Add onion and garlic; sauté until golden (about 5 minutes). Reduce to medium heat. Add ground beef; cook until brown, stirring occasionally. Drain excess liquid from pan.
  2. In a 4-to 5–quart slow cooker, combine beef and onion mixture with remaining ingredients. Cover and cook on low heat setting for 6-8 hours. Serve hot over Fritos; top with cheddar cheese.