Description
This slow cooker chili recipe is a hearty and comforting dish that is perfect for chilly days. Packed with ground beef, beans, and flavorful spices, it’s a satisfying meal that the whole family will love.
Ingredients
Scale
For the Chili:
- 2 pounds ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the diced onion and garlic. Cook for 3–4 minutes until the onion is soft. Transfer the beef mixture to a 6-quart slow cooker.
- Add the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using. Stir to combine thoroughly.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Stir occasionally if possible. Taste and adjust seasoning before serving.
Notes
- Chili tastes even better the next day and freezes well.
- Add toppings like shredded cheese, sour cream, chopped onions, or jalapeños for extra flavor.
- To make it spicier, stir in chipotle peppers in adobo or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
