Description

This Classic Slow Cooker Chili recipe is a hearty and flavorful dish perfect for any occasion. Featuring lean ground beef, a blend of spices, and a mix of beans and tomatoes, it's an easy-to-make meal that simmers all day in your slow cooker, resulting in rich, deeply developed flavors and a comforting texture. Ideal for a family dinner, this chili serves 10 and is perfect served with your favorite toppings or side dishes.

Ingredients

Meat and Vegetables

2 lb lean Ground Beef (85/15 fat content)
1 large onion, diced
4 garlic cloves, minced

Spices

2 Tbsp chili powder
2 tsp cumin powder
1 tsp garlic powder
1 tsp dried oregano
1 1/2 tsp fine sea salt (or to taste)
1/2 tsp black pepper

Beans and Tomatoes

15 oz can black beans, drained and rinsed
15 oz can kidney beans, drained and rinsed
30 oz diced tomatoes with their juice
10 oz diced tomatoes and green chilis with their juice
15 oz tomato sauce

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Instructions

Sauté the Beef: Place a large skillet over medium-high heat and add the ground beef. Cook for 4-5 minutes, stirring and breaking up the meat with a spatula until it releases its fat and is no longer pink.
Add Onions and Spices: Add the diced onion to the skillet and sauté until tender, about 4-5 minutes. Then add the minced garlic along with cumin, chili powder, garlic powder, dried oregano, fine sea salt, and black pepper. Cook for an additional 30 seconds, stirring constantly to combine the flavors.
Transfer to Slow Cooker: Transfer the cooked beef mixture into a 6-quart slow cooker.
Add Remaining Ingredients: Add the drained and rinsed black beans and kidney beans, diced tomatoes with juice, diced tomatoes and green chilis with juice, and tomato sauce to the slow cooker. Stir well to combine all ingredients evenly.
Cook the Chili: Cover and cook on high for 3-4 hours or on low for 6-8 hours, allowing the flavors to meld and the chili to thicken.
Season and Serve: Taste the chili and adjust seasoning if needed. Serve warm with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

You can substitute ground turkey or chicken for a leaner option.
For more heat, add diced jalapeños or a pinch of cayenne pepper.
Beans can be swapped for other varieties like pinto or cannellini beans as preferred.
If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
This chili freezes well, making it great for meal prep and leftovers.