Classic Slow Cooker Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lb lean ground beef (90/10 or 93/7)
02 -
1 large onion, diced
03 -
3 garlic cloves, minced
→ Seasonings
04 -
2 tsp cumin powder
05 -
2 Tbsp chili powder
06 -
1 tsp garlic powder
07 -
1 tsp dried oregano
08 -
1 1/2 tsp salt, or to taste
09 -
1/2 tsp black pepper
→ Additional Ingredients
10 -
15 oz black beans, drained and rinsed
11 -
30 oz kidney beans (two 15 oz cans), drained and rinsed
12 -
30 oz diced tomatoes, with juice
13 -
10 oz diced tomatoes and green chilis, with juice
14 -
30 oz tomato sauce
# Instructions:
01 -
Place a large skillet over medium-high heat and sauté beef until it releases fat, approximately 4-5 minutes. Break it up with a spatula while cooking.
02 -
Add diced onion to the skillet and sauté until tender, about 4-5 minutes. Stir in minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and pepper, and cook for an additional 30 seconds while stirring constantly.
03 -
Transfer the cooked beef mixture into a 6-quart slow cooker.
04 -
Add rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce to the slow cooker. Stir to combine.
05 -
Cook the mixture on high for 3-4 hours or on low for 6-8 hours. Adjust seasoning to taste if needed and serve warm.
# Notes:
01 -
For a thicker chili, use crushed tomatoes instead of diced tomatoes.
02 -
This chili pairs well with toppings like shredded cheese, sour cream, and avocado slices.