Classic Slow Cooker Chili Recipe

Introduction

This classic slow cooker chili is a hearty and flavorful dish perfect for cozy dinners or game day gatherings. Packed with seasoned ground beef, beans, and tomatoes, it’s an easy recipe that simmers to perfection with minimal effort.

Ingredients

• 2 lb lean ground beef (90/10 or 93/7)
• 1 large onion (diced)
• 3 garlic cloves (minced)
• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 15 oz can black beans (drained and rinsed)
• 30 oz kidney beans (two 15 oz cans, drained and rinsed)
• 30 oz diced tomatoes (with their juice)
• 10 oz diced tomatoes and green chilis (with their juice)
• 30 oz tomato sauce

Instructions

1. Step 1: Place a large skillet over medium-high heat and sauté the ground beef until it releases fat, about 4-5 minutes, breaking it up with a spatula as it cooks.
2. Step 2: Add the diced onion to the skillet and cook until tender, about 4-5 minutes. Stir in the minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly.
3. Step 3: Transfer the beef and seasoning mixture to a 6-quart slow cooker.
4. Step 4: Add the rinsed and drained black beans, kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce to the slow cooker. Stir everything to combine.
5. Step 5: Cook on high for 3-4 hours or on low for 6-8 hours. Before serving, taste and adjust seasoning if needed. Serve warm.

Tips & Variations

• For extra depth, brown the beef with a splash of olive oil to prevent sticking and encourage caramelization.
• Add a diced bell pepper or jalapeño when sautéing onions for extra flavor and heat.
• Use ground turkey or chicken as a leaner alternative to ground beef.
• Garnish with shredded cheese, sour cream, or chopped green onions for a tasty finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave until heated through. You can also freeze chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can make this chili on the stovetop. After browning the meat and onions, add all ingredients to a large pot. Simmer over low heat for 1 to 2 hours, stirring occasionally, until flavors meld.

How can I make this chili spicier?

Increase the amount of chili powder or add cayenne pepper to taste. You can also include diced jalapeños or other hot peppers when sautéing the onions for added heat.