Hearty Slow Cooker Chili
Ingredients
- • 900 g ground beef
- • 1 large yellow onion
- • 4 cloves garlic
- • 800 g crushed tomatoes
- • 90 g tomato paste
- • 425 g kidney beans
- • 425 g black beans
- • 425 g pinto beans
- • 480 ml beef broth
- • 3 tbsp chili powder
- • 1 tbsp ground cumin
- • 2 tsp paprika
- • 2 tsp dried oregano
- • 1 tsp cayenne pepper
- • 2 tsp salt
- • 1 tsp black pepper
- • 1 large bell pepper
- • 2 item jalapeño pepper
Instructions
- 1
Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon. Drain excess fat and transfer to your slow cooker.
- 2
Dice the onion and bell pepper into small pieces. Mince the garlic cloves and jalapeños (remove seeds for less heat).
- 3
Add the diced vegetables to the slow cooker with the beef.
- 4
Drain and rinse all beans, then add them to the slow cooker.
- 5
Pour in the crushed tomatoes, tomato paste, and beef broth. Stir to combine.
- 6
Add all the spices: chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Mix thoroughly.
- 7
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally if possible.
- 8
Taste and adjust seasonings during the last hour of cooking. Add more chili powder for depth, cayenne for heat, or salt as needed.
- 9
Let the chili rest for 10 minutes before serving. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, or crushed tortilla chips.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This crowd-pleasing chili is my go-to for game days and cozy gatherings - just brown the beef, toss everything in your slow cooker, and let it work its magic while you relax. Serve with cornbread and your favorite toppings for the ultimate comfort meal."
