Description
This Classic Slow Cooker Chili Recipe is a hearty and flavorful dish perfect for gatherings or cozy family dinners. Made with lean ground beef, a mix of beans, tomatoes, and a blend of spices, it’s slow-cooked to perfection, allowing the flavors to meld into a rich and warming chili.
Ingredients
Scale
Meat and Vegetables
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
Spices
- 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
Beans and Tomato Ingredients
- 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
- Sauté Ground Beef: 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.
- Add Onions and Seasonings: Add the diced onion to the skillet and sauté until tender, approximately 4-5 minutes. Then add the minced garlic along with cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for an additional 30 seconds while stirring constantly to blend the spices well. Transfer this mixture into a 6-quart slow cooker.
- Add Remaining Ingredients and Slow Cook: Into the slow cooker, add the drained and rinsed black beans and kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice, and tomato sauce. Stir thoroughly to combine all ingredients. Cook on the high setting for 3-4 hours or on low for 6-8 hours to allow flavors to meld. Adjust seasoning with additional salt or pepper as needed before serving warm.
Notes
- For a spicier chili, consider adding chopped jalapeños or extra chili powder.
- Lean ground beef can be substituted with ground turkey or chicken for a lighter option.
- Beans can be swapped or mixed with pinto or cannellini beans based on preference.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes beautifully.
- Serve with toppings like shredded cheese, sour cream, chopped green onions, or cornbread for a complete meal.
