Can-opener chili

This is hands-down the easiest chili I’ve ever made. Most of the ingredients are probably already in your pantry!

Chili, cheddar cheese, and sour cream.
Chili, cheddar cheese, and sour cream.
chili - canned goods and spices
1. Empty the jars and cans into the cooker; add spices; stir well.
Brown your meat
2. Brown your meat in a skillet; drain fat; then add to slow cooker.
3. All ingredients in the slow-cooker prior to covering.

Can-opener chili
Prep time
Cook time
Total time
Hearty, meaty chili slow-cooked in a 6-quart crock pot.
Recipe type: Entree
Cuisine: American
  • 24 oz jar medium salsa (low sugar, low sodium)
  • 28 oz organic diced tomatoes (2 small or 1 large)
  • 30 oz organic black beans (2 small cans)
  • 10 oz Mexican tomatoes (1 10-oz can)
  • 20-24 oz pico de gallo (gives you fresh tomatoes/onions)
  • 1-2 T chili powder (two is medium heat)
  • 1 T garlic powder
  • 1 T oregano
  • 1 T cinnamon
  • 3 lbs of meat (I use a combination of organic hamburger and stew beef)
  • seasoning for the meat
  1. Open the containers and pour into the slow cooker. Turn it on low.
  2. Add the spices; stir well.
  3. Brown the meat in a skillet. I season generously with Mrs. Dash.
  4. Drain the fat, then add the meat to the slow cooker.
  5. Stir again.
  6. Cover and cook 8 hours on low.
  7. Serve with sour cream, shredded cheddar cheese, and corn chips.

NOTE: if you’re going for low-carb, substitute a can of diced tomatoes for one of the cans of beans.

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