Description
A hearty and flavorful slow cooker chili made with ground beef, a variety of beans, rich tomatoes, and a blend of spices. This easy, hands-off recipe is perfect for a comforting meal, simmering for hours to develop deep, robust flavors.
Ingredients
Scale
Meat & Aromatics
- 2 lbs ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
Tomatoes & Beans
- 1 (15 oz) can diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
Liquids & Sauces
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Spices & Seasonings
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tsp oregano
- ½ tsp black pepper
- 1 tbsp brown sugar
Optional
- 1 bell pepper, chopped (optional)
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until fully browned. Break it up as it cooks to ensure even browning. Once done, carefully drain off any excess fat to keep the chili from becoming greasy.
- Sauté Aromatics: To the skillet with the browned beef, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions soften and become translucent, releasing their flavors.
- Slow Cooker Assembly: Transfer the beef, onion, and garlic mixture to a slow cooker. Add the diced tomatoes, crushed tomatoes, tomato sauce, drained kidney beans, drained black beans, beef broth, tomato paste, Worcestershire sauce, and all the spices including chili powder, cumin, smoked paprika, cayenne (if using), salt, oregano, black pepper, and brown sugar. If using, also add the chopped bell pepper. Stir everything thoroughly to combine all ingredients.
- Slow Cook: Cover the slow cooker and cook on the low setting for 6-8 hours, or on high for 3-4 hours. Stir occasionally if possible to prevent sticking and ensure even cooking.
- Adjust & Thicken: Before serving, taste the chili and adjust the seasoning if needed by adding more salt, spices, or sugar. For a thicker consistency, remove the lid and cook the chili uncovered for the last 30 minutes to allow excess liquid to evaporate and the chili to thicken naturally.
- Serve: Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, chopped green onions, or slices of avocado to add a creamy, fresh contrast to the robust chili.
Notes
- You can substitute ground turkey for a leaner chili without losing flavor.
- Drain and rinse canned beans to reduce sodium and improve texture.
- Adjust the cayenne pepper amount to control chili heat level.
- For a vegetarian version, omit the meat and increase beans or add lentils.
- Leftovers taste great and reheat well, making this chili perfect for meal prep.
