Low and Slow Chili

A slow cooker chili that you can prepare the night before and finish in a crock pot the next day. Serve with shredded cheddar cheese and sour cream.
Cuisine: American
Course: 1 pot meals, Kid Friendly, Lunches, Main Dishes, Party Perfect, Protein Rich, Soups
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Prep Time 20 minutes
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Total Time 8 hours 20 minutes
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Servings 8


  • 1 1/2 lbs Ground sirloin
  • 3/4 cup onion, diced
  • 3/4 cup celery, diced
  • 2 tsp Garlic, minced
  • 2 cans tomato puree
  • 2 cans, 15oz kidney beans, with liquid
  • 1 can, 15oz Cannellini beans, with liquid
  • 1/2 tsp chili powder
  • 1/2 tsp parsley, dried
  • 1 tsp salt
  • 3/4 tsp basil, dried
  • 3/4 tsp oregano, dried
  • 1/4 tsp black pepper
  • 1/4 tsp Tabasco sauce


  • 2 cups Sharp cheddar, shredded
  • 1 16oz Prairie Farms sour cream
  • 1/2 cup Green onion, fresh, chopped


  • In a skillet over medium heat, cook ground beef until browned. Drain grease.
  • in a small bowl, mix together all dry spices, chili powder, parsley, salt, basil, oregano and pepper. Stir to mix.
  • In a slow cooker, add cooked ground sirloin, onions, celery, garlic and tomato puree. Stir. Pour in kidney and Cannellini beans, dry spices and Tabasco sauce. Stir well to blend flavors.
  • Place cover on slow cooker and set on low heat and 8 hour cook time. For best results do not remove the lid until done.
  • To serve, spoon into bowls and top with shredded sharp cheddar cheese, chopped green onion and sour cream. Refrigerate leftovers once chili cools.

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