slow cooker chili
This rich and hearty slow cooker chili is packed with ground beef, beans, and bold spices. A favorite for game day, family dinners, or meal prep. The slow simmering brings out deep, savory flavors that everyone loves.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion finely chopped
- 3 cloves garlic finely minced
- 2 cans (14.5 oz) diced tomatoes with green chilies
- 3 cans (8 oz) tomato sauce
- 0.5 cup beef broth
- 2 tbsp chili powder
- 2.5 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 0.5 tsp ground coriander
- salt and freshly ground black pepper to taste
- 1 can (15 oz) dark red kidney beans drained and rinsed
- 1 can (15 oz) light red kidney beans drained and rinsed
Optional Toppings
- shredded cheddar cheese for serving
Instructions
Preparation Steps
- Heat olive oil in a large and deep non-stick skillet over medium-high heat.
- Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
- Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned.
- Drain most of fat from beef, leaving about 2 tbsp in with beef (optional for flavor). Pour browned beef into slow cooker.
- Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season with salt and pepper to taste.
- Cover with lid and cook on low heat for 5 - 6 hours.
- Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.
Notes
For a spicier kick, add a diced jalapeño with the onions or a pinch of cayenne pepper with the spices. Leftovers taste even better the next day!