Classic Slow Cooker Chili Recipe
This Classic Slow Cooker Chili recipe is a hearty and flavorful dish perfect for any occasion. Combining lean ground beef, a variety of beans, diced tomatoes, and a blend of spices, this chili simmers slowly to develop deep, rich flavors. It’s an easy, comforting meal that can be prepared in advance and left to cook all day in your slow cooker, making it ideal for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on High or 6-8 hours on Low
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Aromatics
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
Beans and Tomatoes
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans (two 15 oz cans), drained and rinsed
- 30 oz diced tomatoes with their juice
- 10 oz diced tomatoes and green chilis with their juice
- 30 oz tomato sauce
Instructions
- Brown the Beef: Place a large skillet over medium-high heat and add the ground beef. Cook for 4-5 minutes, stirring and breaking the beef apart with a spatula until it releases its fat and is lightly browned.
- Sauté Onions and Garlic: Add the diced onion to the skillet and sauté until tender, about 4-5 minutes. Then add the minced garlic and all the seasonings — cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly to release the flavors.
- Transfer to Slow Cooker: Transfer the cooked beef mixture into a 6-quart slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the drained and rinsed black beans and kidney beans, diced tomatoes with their juice, diced tomatoes with green chilis, and tomato sauce. Stir everything together until well combined.
- Cook the Chili: Cook on high heat setting for 3 to 4 hours or on low for 6 to 8 hours, allowing the chili to simmer and the flavors to meld.
- Final Seasoning and Serving: Taste the chili and adjust seasoning if needed. Serve warm, garnished as desired with toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños.
- You can substitute ground turkey or chicken for a leaner option.
- Beans can be replaced or combined with other varieties like pinto or navy beans.
- Serve chili with cornbread or over rice for a hearty meal.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Keywords: slow cooker chili, classic chili recipe, ground beef chili, easy chili, slow cooker recipes, stew, comforting meals
Find it online: https://dinewithdylan.com/classic-slow-cooker-chili-recipe/
