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Slow Cooker Chili Recipe (Easy and Flavorful!)

Slow Cooker Chili

Welcome to your new favorite meal solution! If you’re looking for a hearty, comforting dish that’s easy to prepare and requires minimal effort, then this Slow Cooker Chili recipe is perfect for you.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 2 lb ground beef
  • 1 unit onion chopped
  • 3 cloves garlic minced
  • 1 unit bell pepper chopped
  • 2 cans kidney beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
Optional toppings
  • shredded cheese
  • sour cream
  • chopped green onions

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Can Opener
  • Stirring Spoon

Method
 

  1. Step 1: Start by heating a skillet over medium heat. Add the ground beef and cook until it’s browned and cooked through, which should take about 5-7 minutes. Make sure to break it apart with a spatula for even cooking. Once cooked, drain any excess fat to prevent your chili from being greasy.
  2. Step 2: In the same skillet, add the chopped onion, minced garlic, and chopped bell pepper. Sauté for about 5 minutes until the vegetables are softened.
  3. Step 3: Carefully transfer the beef and vegetable mixture into your slow cooker.
  4. Step 4: Now, it’s time to add the kidney beans, black beans, crushed tomatoes, tomato paste, chili powder, ground cumin, paprika, salt, black pepper, and beef broth. Stir everything together until well combined.
  5. Step 5: Cover your slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  6. Step 6: Once cooked, give the chili a good stir before serving. You can serve it as is or with optional toppings like shredded cheese, a dollop of sour cream, or chopped green onions.

Notes

For a thicker chili, let it cook uncovered for the last hour to allow some of the liquid to evaporate. Store leftovers in an airtight container in the refrigerator for up to 4 days.