The Single Best Chilli Recipe

I like making chilli in my slow cooker. And as I currently have a batch cooking, I thought I would share the recipe with you.

A slow cooker bowl filled with cooking chilli


  • Cumin
  • Chilli Pepper
  • Coriander
  • Garlic Powder
  • Bay Leaves


  • Stock cubes (beef or vegetarian, depending on what you’re doing)
  • Mole sauce (I use Doña María’s, which I get from, or the local grocery store when I visit L.A.)

Fresh Vegetables

  • Onion
  • Garlic
  • Bell pepper

Canned Vegetables

  • Diced tomatoes
  • Tomato paste

Canned Beans

  • Kidney beans
  • Garbanzo beans/chickpeas
  • Haricot beans
  • Butter beans
  • Or the bean of your choice

Meat (optional)

  • Stewing beef


  • Beans and meat – as much as fits into your slow cooker
  • Vegetables (fresh and canned) – one each
  • Garlic and tomato paste – As much as you want
  • Seasonings and spices – as much as you want

(Keep in mind that things in the slow cooker tend to cook a bit blander, so chuck in plenty.)


  • Drain and rinse all the beans (unless they’re in chilli sauce)
  • Chop up the fresh vegetables
  • Throw everything into the slow cooker
  • Turn on the Low setting
  • Keep it going for 7 hours, stirring occasionally


  • Spoon into bowls, add sour cream and cheese
  • Eat to your heart’s content
  • Put leftovers into containers and put into the freezer for even more delicious later chilli