Slow Cooker Chili
This hearty slow cooker chili is packed with flavor, featuring ground beef, beans, and a mix of spices that meld together beautifully during cooking. It’s perfect for a cozy dinner or a game day gathering!
Equipment
- 1 slow cooker (6-7 quart)
- 1 skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 each bell pepper, chopped
- 2 15 oz cans kidney beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 28 oz can crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup beef broth (or water)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart with a wooden spoon. Drain excess fat and transfer the meat to the slow cooker.
- In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes or until the vegetables are softened. Transfer the mixture to the slow cooker.
- To the slow cooker, add the kidney beans, black beans, crushed tomatoes, chili powder, cumin, oregano, salt, black pepper, and beef broth. Stir until all ingredients are well combined.
- Set the slow cooker to low and cook for 6 hours. If using high heat, cook for 3-4 hours.
- Once the cooking time is up, taste and adjust seasoning if necessary.
- Serve hot with optional toppings if desired.
Notes
This chili can be made a day in advance; it often tastes even better the next day after the flavors meld.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.