Description
This Slow Cooker Chili Recipe is a hearty and flavorful summer meal that's perfect for gatherings or a cozy weeknight dinner. Combining ground beef or turkey, a variety of beans, fire-roasted tomatoes, and a blend of spices, this chili simmers low and slow to develop rich, comforting flavors. Easy to prepare and packed with protein, it's a satisfying dish that warms you up and delights the taste buds.
Ingredients
Meat and Vegetables
- 1 ½ lbs ground beef or ground turkey
- 1 large sweet onion, finely chopped
- 2 cloves garlic, minced
Liquids and Tomatoes
- 3 cups low-sodium beef broth
- 1 (6-ounce) can tomato paste
- 2 (10-ounce) cans diced tomatoes and green chilies (e.g., Rotel)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
Beans
- 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
- 1 (15.5-ounce) can pinto beans, drained and rinsed
Spices and Seasonings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground cayenne
- Kosher salt and black pepper to taste
Instructions
- Brown the Meat and Sauté Vegetables: Heat a large skillet over medium heat and brown the ground beef or turkey. Halfway through cooking, add the finely chopped sweet onion and cook until it becomes soft. Then add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Drain any excess grease once cooked.
- Prepare the Base in the Slow Cooker: Transfer the browned meat, onions, and garlic mixture into your slow cooker. In a bowl, whisk together the low-sodium beef broth and tomato paste, then pour this mixture over the meat in the slow cooker.
- Add Remaining Ingredients: Incorporate the diced tomatoes with green chilies, fire-roasted diced tomatoes, kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, and ground cayenne into the slow cooker. Stir gently to combine all ingredients evenly.
- Slow Cook the Chili: Cover the slow cooker with the lid and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking process allows the flavors to meld wonderfully and the chili to thicken.
- Season and Serve: Once cooking is complete, season the chili with kosher salt and black pepper to taste. Stir well, then serve hot with your preferred toppings or sides.
Notes
- You can substitute ground turkey for a leaner option.
- For spicier chili, increase the amount of cayenne or red pepper flakes.
- If thicker chili is preferred, remove the lid during the last 30 minutes of cooking to reduce liquid.
- Leftover chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with toppings such as shredded cheese, sour cream, or chopped green onions for added flavor.
