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Recipe: Can-opener Chili

Recipe: Can-opener Chili
Chili with cheddar and sour cream

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

Our friends serve a variation of this chili every year for their Boxing Day party. I’ve experimented with it — accidentally turning it into 5-alarm, once — until I can now make it with my eyes closed, so to speak.

This a relatively low-carb chili. But you can make it even lower in carbs if you substitute a can of diced tomatoes for the can of black beans.

And it’s a slow-cooker recipe, to boot!


Can-opener chili


Hearty, meaty chili slow-cooked in a 6-quart crock pot.

  • Course: Main Dish
  • Cuisine: American
  • Servings: 8



  • 1 24-oz jarmedium salsa
  • 2 14-oz cans organic diced tomatoes
  • 1 15-oz canorganic black beans
  • 1 10 oz canMexican tomatoes
  • 20-24 ozpico de gallo
  • 1-2 Tchili powder
  • 1 Tgarlic powder
  • 1 Toregano
  • 1 Tcinnamon
  • 1 lborganic hamburger
  • 2 lbbeef cut into bite-sized pieces
  •  seasoning for beef (I use Mrs. Dash)



  1. Open the containers and pour into the slow cooker. Turn it on low.
  2. Add the spices; stir well.
    Prepared foods in slow cooker
  3. Brown the meat in a skillet. I season generously with Mrs. Dash.
    Browning stew beeft
  4. Drain the fat, then add the meat to the slow cooker.
  5. Stir again.
    Ingredients in slow cooker
  6. Cover and cook 8 hours on low.
  7. Serve with sour cream, shredded cheddar cheese, and corn chips.


Recipe Notes

I recommend using three pounds of meat. I usually use the ratio set out in this recipe because my family likes chunks of beef in their chili. But there is no reason not to reverse the ratio. Or use some other meat!

Make this a more low-carb meal by substituting a can of diced tomatoes for one can of black beans.

The quality of the beef is important. We’ve settled on chuck for the grade of beef that’s our favorite. I watch for what’s on sale at the grocery store, or I buy Costco’s chuck-based ribs-that-aren’t. Stew beef is often less expensive per pound, but is also sometimes a form of mystery meat.


Known for gnawing at complex questions like a terrier with a bone. Nutrition researcher by necessity: life-long migraineur, complete hysterectomy, colon resection, glucose intolerance. (I have become my mother.) Former food industry communicator. Digital maven; motorcyclist; educator.


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