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Mom’s Spicy Slow-Cooker Chili

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  • Author: Emily Smith


A hearty, flavourful chili with just the right amount of spice for a cold winter’s day.


  • 2 pounds lean ground beef
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 3 cans baked beans (or equivalent homemade baked beans)
  • 2 (14.5 ounce) cans stewed tomatoes drained and chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon salt
  • A few twist of fresh ground pepper


  1. In a large skillet over medium heat cook beef until evenly browned, about 7- 8 minutes. Drain and discard any excess fat.
  2. Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker.
  3. Cover and cook on LOW for 6 – 8 hours (or High for 4 hours.)
  4. Serve and enjoy!


  • Serving Size: 8