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Bowl of Slow Cooker V8 Chili topped with shredded cheese and sour cream, served on a wooden table

Slow Cooker V8 Chili

This Slow Cooker V8 Chili is a time-saving, hearty favorite perfect for busy weeknights and feeding a crowd. With bold flavors and minimal hands-on cooking, it's the best chili for a crowd!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 15 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs. ground beef
  • 30 oz. stewed tomatoes (2 cans), undrained
  • 1 white onion, diced
  • 1/2 tsp. garlic powder
  • 2.50 oz. chili seasoning packets (2 packets)
  • 30 oz. kidney beans (2 cans), drained and rinsed
  • 64 oz. V8 juice (original)
  • 1/4 tsp. pepper

Method
 

  1. In a large skillet, brown the ground beef over medium heat until cooked through. Drain the excess fat and set the beef aside.
  2. Pour the stewed tomatoes into the slow cooker. Use a butter knife to cut them into smaller chunks directly in the pot, or dice them beforehand if you prefer.
  3. Add the browned ground beef, diced onion, garlic powder, chili seasoning packets, drained kidney beans, and V8 juice to the slow cooker. Sprinkle in the pepper.
  4. Stir everything together until combined. Place the lid securely on your slow cooker.
  5. Cook on low for 8 hours, or set to high for 4 hours for a quicker option.
  6. Once done, give it a final stir and serve hot with your favorite toppings like shredded cheese, sour cream, or green onions. Enjoy!