Slow Cooker Chili
Rich and spicy, this slow cooker chili is loaded with ground beef, beans, and spices, creating a hearty and warming dish perfect for cold days.
Prep time: 15 minutesCook time: 8 hoursServes: 8
Ingredients
2 lbs ground beef
1 large onion, diced
3 cloves garlic, minced
2 (15 oz) cans kidney beans, drained and rinsed
2 (15 oz) cans black beans, drained and rinsed
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground cayenne pepper
Salt and pepper to taste
2 cups beef broth
1 red bell pepper, diced
1 green bell pepper, diced
1 tbsp olive oil
Instructions
1. In a skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess fat.
2. Add diced onions and minced garlic to the skillet and cook until onions are translucent.
3. Transfer the beef mixture to a slow cooker. Add kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, pepper, and beef broth.
4. Stir in the diced bell peppers.
5. Cover and cook on low for 8 hours or on high for 4 hours.
6. Stir occasionally, adjusting seasoning if necessary.
7. Serve hot, garnished with your choice of toppings like sour cream, shredded cheese, or chopped cilantro.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat chili in a pot over medium heat, stirring occasionally until heated through. Alternatively, reheat individual servings in the microwave.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
