Slow Cooker Chili
This chili is built for slow cooking and steady flavor development. Browning the beef first gives it a stronger base before everything simmers together for a warming, cozy meal.
Servings: 8
Equipment
- Skillet Large
- Slow Cooker 7-Quart
- Wooden Spoon or Spatula
Ingredients
- 2 Pounds ground beef I used 93% lean
- 1 onion large, diced
- 28 Ounces tomato sauce canned
- 30 Ounces diced tomatoes and green chiles canned with juice
- 1 Cup beef broth
- 1 Teaspoon cayenne pepper or to taste
- ½ Teaspoon dried oregano
- ½ Teaspoon dried parsley
- 5 Cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 15 Ounces canned black beans drained and rinsed
- 2 Tablespoons chili powder
- 15 Ounces light red kidney beans canned, drained and rinsed
- 15 Ounces dark red kidney beans canned, drained and rinsed
- 2 Teaspoons ground cumin
- 2 Teaspoons smoked paprika
- 1 Teaspoon garlic powder
- salt and pepper to taste
Optional Garnish
- fresh cilantro or parsley
Optional Toppings and Sides
- cheddar cheese or Mexican blend, shredded
- jalapenos sliced
- sour cream
- cornbread
- green onions chopped
- rice cooked
Instructions
- Heat a large skillet over a moderate to high heat.
- Add the beef and cook for 5 minutes or until no pink remains, breaking it up with a wooden spoon or spatula.
- Add garlic and onions and saute for another minute or 2 until the garlic is fragrant and the onion is starting to soften.
- Add the seasonings and dried herbs, stirring to combine.
- Add the meat to your Crockpot.
- Top with the diced tomatoes with green chilies, beef broth, tomato sauce and Worcestershire sauce, and stir to combine.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, adding in the beans during the last 2 hours of cooking time.
- Taste the chili and adjust the seasonings if needed.
- Serve hot, with your preferred sides and toppings.
Notes
Lean beef choice: Using lean beef keeps excess grease out of the chili.
Later bean add: Adding beans near the end helps them keep their shape.
Flavor balance: Taste at the end since spices mellow over time.
Batch friendly: This recipe doubles easily in a large slow cooker.
Later bean add: Adding beans near the end helps them keep their shape.
Flavor balance: Taste at the end since spices mellow over time.
Batch friendly: This recipe doubles easily in a large slow cooker.
Nutrition
Calories: 536kcal | Carbohydrates: 47g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 938mg | Potassium: 1523mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1508IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 9mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
