Hearty, comforting, and delicious, this Classic Slow Cooker Chili is perfect for busy weeknights or lazy Sundays.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6servings
Equipment
Skillet
Slow Cooker
Ingredients
Meat
2lblean ground beef (90/10 or 93/7)
Vegetables
1largeonion, diced
3clovesgarlic, minced
Spices
2teaspoonscumin powder
2tablespoonschili powder
1teaspoongarlic powder
1teaspoondried oregano
1.5teaspoonssalt (or to taste)
0.5teaspoonblack pepper
Beans
1can (15 oz)black beans, drained and rinsed
2cans (15 oz)kidney beans, drained and rinsed
Tomatoes
2cans (15 oz)diced tomatoes, with their juice
1can (10 oz)diced tomatoes and green chilis, with their juice
2cans (15 oz)tomato sauce
Instructions
Place a large skillet over medium-high heat. Add the ground beef and cook until it begins to release its fat, about 4 to 5 minutes, breaking up the meat as it browns.
Add the diced onion to the skillet. Sauté for another 4 to 5 minutes, stirring occasionally, until the onions are softened and translucent.
Stir in the minced garlic, cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook, stirring constantly, for 30 seconds until fragrant.
Transfer the beef and onion mixture into a 6-quart slow cooker.
Into the slow cooker, add the black beans, kidney beans, diced tomatoes with juice, diced tomatoes and green chilis with juice, and tomato sauce.
Stir until all ingredients are thoroughly mixed and combined.
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chili is bubbling gently and the flavors are blended.
Taste and adjust seasoning, adding more salt or spice as desired. Serve warm with your favorite toppings.
Notes
For a spicier chili, add extra diced jalapeños or a dash of cayenne pepper with your seasonings. Chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.