Slow Cooker Chili Recipe
This hearty slow cooker chili, packed with beefy goodness, can be ready for cooking in under 20 minutes, making it ideal for busy weeknights. Pair it with cornbread and your favorite toppings for a complete meal.
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Servings: 8
Ingredients
- 3 tablespoons chili powder
- 1 ½ lbs ground beef or turkey
- 1 large sweet onion finely chopped
- 1 6-ounce can tomato paste
- 1 14.5-ounce can fire-roasted diced tomatoes
- 2 cloves garlic minced
- 1 tablespoon brown sugar
- 2 10-ounce cans diced tomatoes with green chilies (such as Rotel)
- 3 cups low-sodium beef broth
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 2 teaspoons ground cumin
- ⅛ teaspoon ground cayenne pepper
- Kosher salt and black pepper to taste
- 1 15.5-ounce can pinto beans, drained and rinsed
- 1 15.5-ounce can dark red kidney beans, drained and rinsed
Instructions
- In a large skillet over medium heat, brown the ground beef. When the meat is halfway browned, add the chopped onion and cook until the onion softens. Stir in the minced garlic and cook for an additional minute, stirring constantly. Drain any excess grease and transfer the beef mixture to the slow cooker.
- In a bowl, whisk together the beef broth and tomato paste until fully combined. Pour this mixture over the beef in the slow cooker.
- Add the diced tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, chili powder, cumin, smoked paprika, brown sugar, red pepper flakes, and cayenne pepper to the slow cooker. Stir well to combine.
- Secure the lid and cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule.
- Before serving, season with kosher salt and freshly ground black pepper to your liking.
Notes
Ground chuck adds more flavor to the chili, though you can also use ground turkey, pork, or chicken.
If you prefer spicier chili, feel free to increase the red pepper flakes and cayenne to taste.
This recipe can also be made on the stovetop using a Dutch oven or heavy pot if you don't have a slow cooker.
Store any leftovers in an airtight container in the refrigerator for up to three days.
If you prefer spicier chili, feel free to increase the red pepper flakes and cayenne to taste.
This recipe can also be made on the stovetop using a Dutch oven or heavy pot if you don't have a slow cooker.
Store any leftovers in an airtight container in the refrigerator for up to three days.