Hearty Slow Cooker Chili in a Bread Bowl

 

Here’s a meaty and hearty slow cooker chili recipe that’s delicious served in a bread bowl. I’m giving you a few variations on this recipe too, so customize it to your taste.

 

 

 

2 lbs. Ground Beef

1 – 14.5 oz. Can Diced Tomatoes

1 – 14.5 oz. Can Rotel Tomatoes

1 – 6 oz. Can Tomato Sauce

1 – 4 oz. Can Tomato Paste

1 Medium Onion, Diced

5 Tbsp. Chili Powder

4 Tbsp. Coconut Sugar (or brown sugar)

1 tsp. Salt

1 tsp. Onion Powder

1 tsp. Garlic
Optional — 2 – 15-16 oz. Cans of Beans (These can be 2 cans of kidney beans or 1 can kidney and 1 pinto or black beans. Choose your favorites.)

 

1. Brown ground meat and diced onion together in a skillet until meat is cooked through. Strain off excess fat and place in slow cooker.

2. Add spices and sugar to ground beef, and stir to combine. Then, add canned beans, tomatoes, sauce, and paste, and stir to combine.

3. Slow cook on high for 4-6 hours or on low for 6-8 hours. Garnish as desired.