Description
This is slow cooker chili in all its rich, meaty, slightly spicy, deeply satisfying glory. It’s the kind of dish you throw together in the morning and come home to in the evening like some kind of domestic magician. This chili is thick, hearty, packed with bold flavor, and just the right amount of cozy. It’s perfect for game day, snow day, or basically any day that ends in “y.” Whether you pile it high with cheese and sour cream or keep it classic, it’s a no-fail crowd pleaser that’s as easy as it is delicious.
Ingredients
2 lbs ground beef (or half beef, half ground pork or turkey if you like)
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne (optional for heat)
1 tsp salt, ½ tsp black pepper
Optional toppings: shredded cheese, sour cream, chopped green onions, avocado, hot sauce, tortilla chips
Instructions
Brown the meat: In a large skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat and transfer to the slow cooker.
Sauté the veggies: In the same skillet (no need to clean it), sauté the onion, bell pepper, and garlic for 3–4 minutes until softened and fragrant. Dump them into the slow cooker with the meat.
Build the chili: Add the crushed tomatoes, tomato sauce, tomato paste, drained beans, beef broth, and all the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper) to the slow cooker. Stir well to combine.
Cook it low and slow: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, stirring occasionally if you’re home (but no pressure).
Taste and adjust: Before serving, give it a taste. Want more heat? Add hot sauce. Too thick? Stir in a splash more broth.
Top it like you mean it: Ladle into bowls and go wild with toppings. Cheese, sour cream, scallions, crushed chips—this is your chili kingdom.
Notes
Serve with cornbread, over rice, or even spooned on top of baked potatoes. It also makes a mean chili dog or nacho topping. A cold beer or icy soda on the side never hurts, either.
- Prep Time: 20 min
Nutrition
- Calories: ~410 kcal per serving
- Fat: ~15g
- Carbohydrates: ~35g
- Protein: ~30g