Slow Cooker Chili

No ratings yet

This easy Slow Cooker Chili is hearty, flavorful, and perfect for busy days. With tender beef, beans, and bold spices, it’s a comforting dinner that’s ready when you are.

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner

Cuisine: American

Servings: people

Calories: 531kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons olive oil
2 pounds ground beef 85-90%
1 white onion finely diced
1 green pepper finely diced
2 tablespoons garlic paste or 3 cloves garlic minced
2 tablespoons chili powder more to taste
2 teaspoons ground cumin
2 teaspoons paprika
20 oz Rotel diced tomatoes with green chilies
15 oz can tomato sauce
6 oz can tomato paste
16 oz can dark kidney beans drained
16 oz can light kidney beans drained
16 oz can white kidney beans/Cannellini beans drained
1 cup beef broth
1 tablespoon light brown sugar packed
2 teaspoons salt more to taste
1 teaspoon ground black pepper more to taste
½ ounce dark chocolate bar 60-75% bittersweet baking chocolate
1 teaspoon tabasco sauce optional
sour cream optional topping
cheddar cheese optional topping
corn chips optional topping
scallions optional garnish

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the pan and cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.
2 tablespoons olive oil, 2 pounds ground beef
Add the remaining 1 tablespoon of olive oil to the pan with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.
1 white onion, 1 green pepper, 2 tablespoons garlic paste, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika
Add the diced tomatoes, tomato sauce, tomato paste, beans, chocolate and beef stock to the slow cooker and stir in the sugar, salt, and pepper.
20 oz Rotel diced tomatoes with green chilies, 6 oz can tomato paste, 16 oz can dark kidney beans, 16 oz can light kidney beans, 16 oz can white kidney beans/Cannellini beans, 1 cup beef broth, 1 tablespoon light brown sugar, 2 teaspoons salt, 1 teaspoon ground black pepper, ½ ounce dark chocolate bar, 15 oz can tomato sauce
Cook on high for 2 to 4 hours or low for 5 to 6.

Notes

Storage :

Store: Keep in an airtight container in the refrigerator for 3 to 4 days.
Reheat: Warm gently on the stovetop or in the microwave, stirring halfway through.
Freeze: Place in freezer safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Make Ahead: Combine all ingredients except beans the night before, store covered in the fridge, and start the slow cooker the next morning.

Tips:

Add more beef broth for a looser chili.
To thicken, mash a few beans or cook uncovered near the end.
Leftovers taste great served over Baked Potatoes or rice.
Let the chili rest for a few minutes before serving for the best texture.

Nutrition