Easy, hearty comfort food that’s packed with flavor that develops beautifully as the beef chili simmers away in your slow cooker!
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Soup
Cuisine: American
Keyword: beef chili, beef chili recipe, best slow cooker chili, classic chili recipe, ground beef chili, slow cooker chili
Servings: 8
Calories: 525kcal
Author: Averie Sunshine
Ingredients
2poundsground beefI used 90% lean
1medium/large sweet Vidalia oniondiced small
1medium/large red bell pepperdiced small
3 to 5garlic clovesfinely pressed or minced
2teaspoonskosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
one 16-ounce can red kidney beansI used low-salt, drained and rinsed if desired
one 15-ounce can black beansI used no-salt added, drained and rinsed if desired
one 14.5-ounce can petite diced tomatoesI used no-salt added
one 8-ounce can tomato sauceplus 8 ounces water used to rinse out can
two 4-ounce cans diced green chilisI used one can mild, one can hot
1tablespooncumin
2teaspoonschili powder
2teaspoonssmoked paprikaregular paprika may be substituted
2 to 4bay leaves
sour creamgreen onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing
Instructions
To a large Dutch oven, add the ground beef and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.
Add the onions, red pepper, and cook for about 5 minutes, or until vegetables have softened, stir intermittently.
Add the garlic, salt, pepper, and cook for about 1 minute, stir intermittently.
Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, and bay leaves.
Cover, and cook on high for about 2 to 3 hours or on low for about 4 to 5 hours. All slow cookers vary in their heat intensity. Cook until chili has thickened some. Stir, taste, and add more salt, pepper, or seasonings to taste. Remove bay leaves.
Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.
Notes
Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.