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Slow Cooker Chili

Slow Cooker Chili

This Slow Cooker Chili is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14 oz each) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, drained
  • 1 can (15 oz) black beans, drained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup beef broth
  • Optional toppings: shredded cheese, sour cream, green onions

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef with diced onion, breaking it up as it cooks. Drain excess fat. Add garlic and cook 1 minute.
  2. Transfer the beef mixture to the slow cooker. Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more the flavors develop.
  4. Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
  5. Ladle into bowls and top with shredded cheese, sour cream, and sliced green onions.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.