Description
This Slow Cooker Beef Chili is a hearty and flavorful meal that requires minimal effort and is perfect for family dinners or game day gatherings. Made with lean ground beef, kidney beans, tomatoes, and a blend of spices, this chili simmers to perfection in a slow cooker, delivering a rich and comforting dish everyone will enjoy.
Ingredients
Meat and Vegetables
- 2 pounds lean ground beef, 80/20
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno, minced (optional, for spice)
Beans and Tomatoes
- 2 cans red kidney beans (16 ounces each), rinsed and drained
- 29 ounces canned diced tomatoes, not drained
- 1/4 cup tomato paste
Spices and Seasonings
- 3 tablespoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon ground cumin
Other Ingredients
- 1/2 cup saltine cracker crumbs, finely ground
Instructions
- Brown the beef and onion: In a large pot or cast-iron skillet over medium-high heat, cook the lean ground beef and chopped yellow onion together. Stir and break the beef apart until it is well-browned and the onion is softened, about 7-10 minutes.
- Combine ingredients in slow cooker: Transfer the browned beef and onion mixture to the slow cooker. Add the minced garlic, rinsed kidney beans, canned diced tomatoes with their juices, tomato paste, chili powder, kosher salt, black pepper, ground cumin, jalapeno (if using), and saltine cracker crumbs. Stir everything to combine evenly.
- Cook chili in slow cooker: Cover and cook on high heat for 3 hours or on low heat for 6 hours. The slow cooking allows the flavors to meld together and the chili to thicken to a hearty consistency.
- Serve and garnish: Once cooked, stir the chili and serve hot. Optionally top with sour cream, shredded cheese, or chopped green onions for extra flavor and presentation.
Notes
- For a spicier chili, include the minced jalapeno, or omit it for milder flavor.
- Browning the beef and onions before slow cooking enhances flavor and texture.
- If saltine cracker crumbs are not available, crushed plain crackers or breadcrumbs can be substituted to help thicken the chili.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Can be served with cornbread, rice, or tortilla chips for a complete meal.