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Classic Slow Cooker Chili Recipe

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3.9 from 5 reviews

This Classic Slow Cooker Chili recipe combines lean ground beef, beans, tomatoes, and a blend of spices to create a hearty and flavorful dish perfect for any occasion. Slow-cooked to perfection, this chili is easy to prepare and delivers comforting, rich flavors with minimal hands-on time.

Ingredients

Meat and Vegetables

  • 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. Brown the beef: Place a large skillet over medium-high heat and sauté the ground beef until it releases fat and is browned, about 4-5 minutes. Use a spatula to break the meat into crumbles as it cooks.
  2. Sauté the onion and garlic with spices: Add the diced onion to the skillet and cook until tender, about 4-5 minutes. Stir in the minced garlic and all the seasonings: cumin powder, chili powder, garlic powder, dried oregano, sea salt, and black pepper. Cook for another 30 seconds, stirring constantly to release the flavors.
  3. Transfer to slow cooker: Move the cooked beef, onions, garlic, and spices from the skillet into a 6-quart slow cooker.
  4. Add remaining ingredients: Add 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 to the slow cooker. Stir everything to combine evenly.
  5. Slow cook the chili: Cook on high for 3 to 4 hours or on low for 6 to 8 hours until flavors meld and chili is heated through.
  6. Season and serve: Taste and adjust seasoning if needed before serving warm. Enjoy your hearty slow cooker chili!

Notes

  • For thicker chili, remove the slow cooker lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • You can substitute ground turkey or chicken for a leaner chili option.
  • Adding a chopped bell pepper or jalapeños during sautéing can enhance flavor and add heat.
  • Leftover chili stores well in the refrigerator for 3-4 days and freezes nicely for up to 3 months.
  • Serve with toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips for extra texture and taste.

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