Description
This Classic Slow Cooker Chili is a hearty, comforting meal made with ground beef, tender beans, tomatoes, and a flavorful blend of homemade chili seasonings. Let everything simmer in the slow cooker for a rich, satisfying dinner that’s perfect for busy weeknights, game days, potlucks, and family gatherings.
Ingredients
- 2 lb lean ground beef (85/15 fat content)
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1½ teaspoons fine sea salt, or to taste
- ½ teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cans (15 oz each) diced tomatoes, with their juice
- 1 can (10 oz) diced tomatoes with green chilies, with their juice
- 1 can (15 oz) tomato sauce
- Beef broth, optional, for thinning the chili
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it apart with a spatula until browned and no longer pink.
- Add the diced onion and cook for another 4–5 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, garlic powder, oregano, salt, and black pepper.
- Cook for approximately 30 seconds, stirring constantly to release the aroma of the spices.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the drained black beans, kidney beans, diced tomatoes, tomatoes with green chilies, and tomato sauce.
- Stir everything together until the ingredients are evenly combined.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours.
- Taste and adjust the salt, pepper, or chili seasoning as desired.
- If the chili is too thick, stir in a little beef broth until it reaches your preferred consistency.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
Notes
- Serving suggestions: Serve with cornbread, rice, baked potatoes, tortilla chips, or warm dinner rolls.
- Favorite toppings: Add shredded cheddar cheese, sour cream, sliced jalapeños, diced avocado, or chopped green onions.
- Make ahead: Prepare the beef and onion mixture in advance, refrigerate it promptly, and combine it with the remaining ingredients when ready to cook.
- Refrigeration: Store leftover chili in airtight containers in the refrigerator for 3–4 days.
- Freezing: Freeze completely cooled chili in freezer-safe containers for up to 3 months for best quality.
- Reheating: Warm leftovers on the stovetop over medium-low heat or in the microwave until heated thoroughly, stirring occasionally.
- Adjust the consistency: Add beef broth if the chili becomes too thick. If it is too thin, let it simmer uncovered in a saucepan until it reduces.
- Control the spice: Use mild diced tomatoes with green chilies for a gentler flavor, or add cayenne pepper and jalapeños for extra heat.