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Fire-Roasted Slow Cooker Chili
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1 1/2 pounds lean ground beef

1 medium (1 cup) onion, chopped

2 (15-ounce) cans black beans, rinsed, drained

2 (14 1/2-ounce) cans diced tomatoes with zesty mild green chiles

1 (28-ounce) can fire roasted crushed tomatoes or crushed tomatoes

1 cup chipotle salsa or sauce

1 tablespoon chili powder

1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

Avocado Salsa

1 large avocado, peeled, pitted, diced

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1/2 teaspoon finely chopped fresh garlic

1/4 teaspoon salt


Sour cream, if desired

Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese, if desired

Chopped green onions, if desired

Tortilla chips, if desired

How to make

  1. STEP 1

    Place ground beef and onion in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until beef is browned. Drain off liquid. Place into 4- to 5-quart slow cooker.

  2. STEP 2

    Add all remaining chili ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 3-4 hours.

  3. STEP 3

    Just before serving, combine all salsa ingredients in bowl.

  4. STEP 4

    To serve, spoon chili into individual serving bowls; top with avocado salsa. Serve with toppings as desired.

Tip #1

This chili is even better the next day! The avocado salsa is best prepared just before serving.

Tip #2

Chipotle peppers are large, dried, smoked jalapeño peppers. They are sweet in flavor with tobacco and chocolate tones and a subtle, deep, well-rounded heat.

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