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Classic Slow Cooker Chili Recipe

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4.2 from 10 reviews

This Classic Slow Cooker Chili Recipe delivers a hearty and flavorful meal perfect for any occasion. Ground beef is sautéed with aromatic spices, onions, and garlic before combining with beans and tomatoes in a slow cooker. The slow cooking process melds all the ingredients together, creating a rich and comforting chili that’s warming and satisfying.

Ingredients

Meat and Aromatics

  • 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

  1. Sauté the Beef: Place a large skillet over medium-high heat and sauté the ground beef for 4-5 minutes until it releases its fat, breaking it up with a spatula as it cooks.
  2. Cook Onions and Seasonings: Add the diced onion to the skillet and cook until tender, about 4-5 minutes. Stir in the minced garlic along with cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Cook for another 30 seconds, stirring constantly to release the spices' fragrances.
  3. Transfer to Slow Cooker: Pour the sautéed beef mixture into a 6-quart slow cooker.
  4. Add Remaining Ingredients: Add the drained and rinsed black beans and kidney beans, diced tomatoes with juice, diced tomatoes and green chilis with juice, and tomato sauce to the slow cooker. Stir well to combine all ingredients.
  5. Cook the Chili: Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, allowing the flavors to develop and blend together.
  6. Serve: Season with additional salt and pepper to taste if desired, then serve the chili warm for a delicious and comforting meal.

Notes

  • For a spicier chili, consider adding cayenne pepper or chopped jalapeños.
  • You can substitute ground turkey or chicken for a leaner option.
  • Serve with toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.
  • Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
  • If you don’t have a slow cooker, you can simmer the chili on the stovetop for about 1 hour, stirring occasionally.

Find it online: https://cozyplatter.com/classic-slow-cooker-chili-recipe/