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+ servings
Low and Slow Chili

Low and Slow Chili

Course 1 pot meals, Kid Friendly, Lunches, Main Dishes, Party Perfect, Protein Rich, Soups
Cuisine American
Keyword appetizer, cheese, chili, crockpot, dairy, game day, hearty, hot, main course, protein, slow cooked, sour cream, tailgating
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 10


  • 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.