Description
This Classic Slow Cooker Chili is a hearty, flavorful recipe perfect for a comforting meal. Combining lean ground beef, a medley of beans, diced tomatoes, and a blend of traditional spices, this chili is slowly cooked for hours to develop rich flavors. Ideal for gatherings or meal prepping, it delivers a satisfying and savory dish with minimal hands-on time.
Ingredients
Main Ingredients
- 2 lb lean Ground Beef (85/15 fat content)
- 1 large onion, diced
- 4 garlic cloves, minced
Spices and Seasonings
- 2 Tbsp chili powder
- 2 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp fine sea salt (or to taste)
- 1/2 tsp black pepper
Canned Ingredients
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 30 oz diced tomatoes with their juice
- 10 oz diced tomatoes and green chilis with their juice
- 15 oz tomato sauce
Instructions
- Sauté the Beef: Place a large skillet over medium-high heat and sauté the ground beef until it releases fat, about 4-5 minutes. Use a spatula to break up the meat into smaller pieces for even cooking.
- Add Onion and Seasonings: Add the diced onion to the skillet and cook until tender, around 4-5 minutes. Stir in the minced garlic and the mix of spices—cumin powder, chili powder, garlic powder, dried oregano, sea salt, and black pepper. Cook for another 30 seconds while stirring constantly to release their aromas.
- Transfer to Slow Cooker: Move the cooked beef mixture into a 6-quart slow cooker, spreading it out evenly.
- Add Remaining Ingredients: Pour in the drained and rinsed black beans and kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce. Stir gently to combine all the ingredients well.
- Cook the Chili: Cover and cook the chili on high for 3-4 hours or on low for 6-8 hours. This slow cooking allows flavors to meld beautifully and creates a rich, hearty chili.
- Adjust and Serve: Taste the chili and adjust seasoning as needed. For a thinner chili, add beef broth until the desired consistency is reached. Serve warm as a comforting meal.
Notes
- If you prefer a spicier chili, consider adding a diced jalapeño or some cayenne pepper along with the other spices.
- This chili pairs wonderfully with cornbread, rice, or over baked potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use lean beef for a healthier option, or substitute with ground turkey or chicken if preferred.
- For a vegetarian version, omit the meat and increase the beans and veggies.