Some days call for chili. Easy, simple, and delicious Sunday Slow Cooker Chili that tastes like a savory hug in a cup. Balanced, warm flavors that are perfect to celebrate an autumn or winter day. Delicious and hearty that warms the soul. Tastes great, if not better, leftover.

Happy September! Cannot believe it’s already that time of year again. This time of year always feels so cozy and I can hardly wait for the chilly days to roll in. To celebrate the coming of fall, we’re having chili for dinner. I call this Sunday Slow Cooker Chili because it’s the best weekday evening or Sunday dinner make. It’s so easy to put together and it cooks all day long, making your home smell so cozy.

Let’s make Sunday Slow Cooker Chili

My favorite thing about this chili is how easy it is to make. (We eat off of it for a few days which is so good because leftovers are just the absolute best.)

Start by browning your meat in a skillet to really lock in the meat’s flavor. In the same skillet about halfway through browning the meat, add in the onion, green pepper, and garlic. Cook until the meat is fully browned and drain the fat from the skillet.

Add what’s in your skillet into your slow cooker along with the remaining ingredients. Cook on low for 7 hours or cook on high for 3 hours. And that’s it!

Garnish with cheddar cheese, sour cream, and fresh parsley.

Sunday Slow Cooker Chili with cornbread <3

I love serving this chili with cornbread. (I love serving most things with cornbread, honestly) It adds another layer of coziness and really tastes like home. I’ve added a link just below to my cornbread muffin recipe.

cornbread muffins with honey and buttermilk recipe