Congratulations to our 2017 Red Team Chili Cook Off Winner… Rina Kim! Rina has kindly shared her award-winning recipe with us! Rina deterred from the recipe by adding one secret ingredient… a Taco Bell taco seasoning packet! Try adding that for an amazing taste explosion.

Slow Cooked Chili Recipe


  • 2 lbs. ground beef
  • 1 (16 oz.) can kidney beans, rinsed and drained
  • 1 (16 oz.) can chili beans, undrained
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 1 (8 oz.) can tomato sauce
  • 1 (4 oz.) can tomato paste
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 3-4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon crushed red pepper flakes (or ground red pepper)
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 can whole corn kernels (optional)
  • Shredded cheddar cheese, sour cream to top (optional)


  1. In a skillet, sauté onions and garlic until tender over medium heat, flavor with salt and pepper; transfer to slow cooker.  In same skillet, add beef and cook until no longer pink; flavor with 1 TSP salt and 1/2 TSP pepper; drain.  While meat is cooking, in a small bowl mix together 2 TBS of chili powder, cumin, crushed red pepper flakes, dried oregano and rest of salt and pepper.  Add this mixture to the browned meat and transfer to slow cooker.
  2. Add the green pepper, remaining chili powder, diced tomatoes, tomato sauce, and tomato paste.  Cover and cook on low for 8-10 hours or on high for 4 hours. During the last 2 hours of cooking, add the beans and corn kernels (if you want).