Description
This hearty slow cooker chili recipe combines ground beef, beans, tomatoes, and robust spices slow-cooked to perfection for a comforting and flavorful meal that’s perfect for chilly days or gatherings.
Ingredients
Scale
Meat and Aromatics
- 2 lbs ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
Tomatoes and 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 and Seasonings
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 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
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain the excess fat completely to avoid greasiness in the chili.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the browned beef. Cook for 2-3 minutes until the onions become translucent and the garlic is fragrant, stirring frequently to prevent burning. Optionally, add chopped bell pepper at this stage to soften slightly.
- Slow Cooker Assembly: Transfer the beef and aromatics mixture into the slow cooker. Add the diced tomatoes, crushed tomatoes, tomato sauce, drained kidney beans, black beans, beef broth, tomato paste, Worcestershire sauce, chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, oregano, black pepper, and brown sugar. Stir thoroughly to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Stir occasionally if possible to ensure even cooking and flavor distribution.
- Adjust & Thicken: About 30 minutes before serving, taste the chili and adjust seasoning as needed. For a thicker consistency, remove the lid and continue cooking uncovered so excess liquid evaporates.
- Serve: Ladle the hot chili into bowls and garnish with your preferred toppings such as shredded cheese, sour cream, chopped green onions, or sliced avocado for extra richness and texture.
Notes
- Using ground turkey instead of beef is a healthier alternative and works well with the spices.
- Draining excess fat from browned meat helps keep the chili from becoming too greasy.
- Adding bell pepper is optional but adds sweetness and texture.
- You can prepare this chili the night before; flavors deepen as it sits, making leftovers even better.
- Serve with cornbread or tortilla chips for a complete meal.
- Adjust cayenne pepper depending on your heat preference.
