Classic Slow Cooker Chili Recipe
This Classic Slow Cooker Chili is a hearty, comforting dish perfect for any season. It combines lean ground beef, beans, tomatoes, and a blend of spices, all simmered to perfection in a slow cooker. It's easy to make and customizable to suit various tastes.
Equipment
- Large skillet
- Slow cooker (6-quart size recommended)
Ingredients
- 2 lbs ground beef lean preferred
- 1 large onion diced
- 3 cloves garlic minced
- 2 cans 15 oz each kidney beans, rinsed and drained
- 1 can 15 oz black beans, rinsed and drained
- 2 cans 14.5 oz each diced tomatoes with juice
- 1 can 8 oz tomato sauce
- 2-3 tablespoons chili powder adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 teaspoon smoked paprika or cayenne pepper for extra heat
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Sauté Onions and Garlic: In the same skillet, add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Combine in Slow Cooker: Transfer the cooked beef and onion mixture to the slow cooker. Add the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, garlic powder, oregano, and optional spices. Season with salt and pepper.
- Slow Cook: Stir all the ingredients together until well combined. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Serve and Enjoy: Taste and adjust seasoning if necessary. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, or avocado slices.
Notes
- Spice Level: Adjust the amount of chili powder and cayenne pepper to suit your taste.
- Meat Alternatives: Can be made with ground turkey or chicken for a lighter version.
- Vegetarian Option: Omit the meat and add extra beans or vegetables like bell peppers and corn.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat on the stove over medium heat or in the microwave, stirring occasionally.
