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Slow Cooker Chili

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A hearty and flavorful slow cooker chili that combines beef, beans, and spices for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chili base
  • 1 Tbsp olive oil
  • 2 lbs lean ground beef Can substitute with ground turkey or chicken for a leaner option.
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 cans (14.5 oz) diced tomatoes with green chilies Use fire-roasted tomatoes for an extra smoky flavor.
  • 3 cans (8 oz) tomato sauce
  • 1/2 cup beef broth
  • 2 Tbsp chili powder Adjust for spiciness.
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika Use sweet paprika for milder flavor.
  • 2 tsp unsweetened cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp ground coriander
  • to taste Salt and freshly ground black pepper
For the beans
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) light red kidney beans, drained and rinsed
For serving
  • to taste Shredded cheddar cheese Also try with sour cream or other desired toppings.

Method
 

Preparation
  1. Heat olive oil in a large, deep non-stick skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until softened.
  2. Add minced garlic and sauté for an additional 30 seconds.
Combining Ingredients
  1. Pour the sautéed onions and garlic into your 6 or 7-quart slow cooker.
  2. Return the skillet to medium-high heat, add the ground beef, and cook, stirring occasionally until browned. Drain most of the fat from the beef, leaving about 2 tablespoons.
  3. Pour the browned beef into the slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season with salt and pepper to taste.
Cooking
  1. Cover the slow cooker and cook on low heat for 5-6 hours.
  2. About 5 minutes before serving, stir in the drained kidney beans and let them heat through.
  3. Dish up your chili warm, garnished with shredded cheddar cheese and any other desired toppings.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 10gSugar: 4g

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. This chili freezes well for up to 3 months. Remember to let it cool completely before freezing, and label containers with dates.
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