Spicy Slow Cooker Chili Recipe
Sonoran Spice
10
15 minutes
210 minutes
340
American
Main Course
Buckle up for a flavor fiesta with Sonoran Spice’s Spicy Slow Cooker Recipe, where bold, zesty vibes meet cozy, hands-off cooking! This hearty chili is a love letter to spice lovers, packing a punch with a dynamic duo of Sonoran Spice Jalapeño Powder and Habanero Powder that’ll wake up your taste buds and leave them dancing. Picture 2 pounds of juicy 80/20 ground beef (because fat equals flavor, y’all!) simmering low and slow with a vibrant medley of diced onions, garlic, and a smoky blend of chili powder, cumin, and oregano.
Toss in a colorful crew of black beans, kidney beans, diced tomatoes, and tomato sauce, plus a feisty kick from Rotel tomatoes and green chilis. The result? A rich, soul-warming chili that’s got just the right balance of heat, heart, and Southwest swagger. Customize the spice level to your liking—go bold with extra habanero for a fiery thrill or keep it mellow for a crowd-pleasing glow. Perfect for game days, chilly nights, or whenever you crave a bowl of pure comfort with a side of sizzle. Set it, forget it, and let your slow cooker work its magic—dinner’s about to steal the show!
Ingredients
2 lb Ground Beef (We prefer 80/20 as the fat imparts more flavor)
1 large onion, diced
2 Tbsp chili powder
2 tsp cumin powder
3 garlic cloves, minced
1/4 tsp of Sonoran Spice Jalapeño Powder or Flakes (more or less to taste)
1/2 tsp of Sonoran Spice Habanero Powder or Flakes (more or less to taste)
1 tsp garlic powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt, or to taste
1/2 tsp black pepper
15 oz can black beans or pinto, drained and rinsed
30 oz tomato sauce
30 oz kidney beans, two 15 oz cans, drained and rinsed
30 oz diced tomatoes, with juice
10 oz diced tomatoes and green chilis (we used Rotel), with juice
Directions
Prepare Ingredients: Dice the large onion and mince the garlic cloves. Drain and rinse the black beans (or pinto beans) and kidney beans. Set aside the tomato sauce, diced tomatoes, and diced tomatoes with green chilis (Rotel).
Cook the Ground Beef: In a large skillet over medium-high heat, add the 2 lb ground beef (80/20). Break it apart with a wooden spoon and cook until browned, about 5-7 minutes, stirring occasionally. Drain excess fat if desired, but leave some for flavor.
Sauté Onion and Garlic: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
Add Spices: Sprinkle in the 2 Tbsp chili powder, 2 tsp cumin powder, 1/4 tsp Sonoran Spice Jalapeño Powder, 1/2 tsp Sonoran Spice Habanero Powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well to coat the beef and onions, cooking for 1-2 minutes to bloom the spices and enhance their flavors.
Transfer to Slow Cooker: Transfer the beef, onion, and spice mixture to a slow cooker. Add the drained and rinsed black beans (or pinto) and kidney beans, followed by the 30 oz tomato sauce, 30 oz diced tomatoes with juice, and 10 oz diced tomatoes with green chilis (Rotel) with juice. Stir to combine all ingredients thoroughly.
Simmer the Chili: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally if possible to ensure even cooking. This extended simmering allows the flavors to meld and deepen. Taste and adjust seasoning (salt, pepper, or additional spice powders) if needed before serving.
Serve: Once the chili has thickened and the flavors are well-developed, serve hot with optional toppings like shredded cheese, sour cream, chopped green onions, or cornbread on the side.