Ingredients
- 1 lb ground beef (90/10 lean cut recommended)
- ⅓ cup water
- 5 oz tomato sauce
- ½ cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp soy sauce
- 2 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- ½ tsp onion powder (or minced onion)
Instructions
- Cook the Ground Beef:
In a medium skillet over medium heat, combine ground beef and water. Cook the beef, breaking it up into fine pieces as it browns. Drain off any excess water or grease. - Transfer to Slow Cooker:
Transfer the cooked beef to the slow cooker. - Add the Remaining Ingredients:
Add the tomato sauce, ketchup, mustard, soy sauce, chili powder, salt, pepper, sugar, and onion powder to the slow cooker. Stir well until combined. - Slow Cook the Chili:
Cover and cook on LOW for 2 to 2.5 hours, allowing the flavors to meld together. - Serve:
Serve the chili generously over hot dogs, fries, or burgers. Enjoy!
Notes
- Variations:
- Spicy Kick: Add a diced jalapeño or ¼ tsp of cayenne pepper to the chili for some heat.
- Smoky Flavor: Stir in 1 tsp of smoked paprika for a smoky depth.
- Vegetarian Version: Use plant-based ground meat to make it vegetarian.
- Beans: Add 1 can of kidney beans or black beans for a heartier chili.
- Sweetness: For a sweeter flavor, add 1 tbsp of brown sugar or honey.
- Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop.
- For a thicker chili, add a splash of water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 2 to 2.5 hours (on LOW)
- Category: Main Course, Comfort Food
- Method: Slow Cooker
- Cuisine: American, BBQ
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
