Description

This Classic Slow Cooker Chili recipe is a hearty and flavorful dish perfect for any occasion. Featuring lean ground beef simmered with a blend of spices, black beans, kidney beans, and a medley of tomatoes, this chili offers rich, comforting tastes with minimal effort. Ideal for meal prep or family dinners, it slow cooks to tender perfection, allowing the flavors to deeply meld together for a satisfying and filling meal.

Ingredients

Meat and Vegetables

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

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Instructions

Sauté the Ground Beef: Place a large skillet over medium-high heat and add the ground beef. Cook for 4-5 minutes, breaking it up with a spatula until it releases its fat and is browned.
Add Onion and Spices: Add the diced onion to the skillet and sauté for another 4-5 minutes until the onion becomes tender. Then add the minced garlic along with cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook everything together for 30 seconds while stirring constantly to release the spices’ aroma.
Transfer to Slow Cooker: Move the cooked meat and onion mixture into a 6-quart slow cooker.
Add Remaining Ingredients: Add the drained and rinsed black beans and kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce into the slow cooker with the meat mixture. Stir well to combine all ingredients evenly.
Slow Cook the Chili: Cover and cook on high heat for 3 to 4 hours or on low heat for 6 to 8 hours. This slow cooking allows the flavors to meld together beautifully and the chili to thicken.
Season and Serve: Taste the chili and adjust seasoning with extra salt or pepper if desired. Serve warm, perfect with toppings like shredded cheese, sour cream, or fresh cilantro if desired.

Notes

For a spicier chili, add a pinch of cayenne pepper or diced jalapeños when adding the spices.
Use lean ground beef to reduce fat content and avoid grease in the chili.
If beans are not rinsed properly, they can add excess salt or starch so ensure thorough rinsing.
Slow cooking on low will tenderize the meat more and further develop flavors if you have more time.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.