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–+ servings

Slow Cooker Chili

This easy slow cooker chili made with ground beef, beans, veggies, and spices simmers away in a crockpot for a hearty and filling weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 273
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds ground beef 80/20 lean-to-fat ratio works best
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cans 14.5 oz each diced tomatoes with juices
  • 1 can 6 oz tomato paste
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon brown sugar optional, but balances the acidity

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks, about 8-10 minutes. Drain excess grease but leave a little for flavor.
  2. Add the diced onions and green peppers to the same skillet and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
  3. Transfer the beef and vegetable mixture to your slow cooker.
  4. Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the slow cooker.
  5. Stir in all the spices: chili powder, cumin, paprika, oregano, cayenne pepper, salt, black pepper, and brown sugar if using.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The longer it simmers, the more the flavors will develop.
  7. About 30 minutes before serving, taste and adjust seasonings if needed.
  8. Serve hot in bowls with your favorite toppings.

Nutrition

Calories: 273kcalCarbohydrates: 33gProtein: 19gFat: 8gSaturated Fat: 3gCholesterol: 34mgSodium: 975mgFiber: 11gSugar: 5g
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