Slow Cooker Beef Chili
🍅🧅😍 Easy, hearty comfort food that’s packed with flavor that develops beautifully as this classic beef chili simmers away in your slow cooker!
Servings: 8 servings
Calories: 525cal
Equipment
Ingredients
- 2 pounds ground beef I used 90% lean
- 1 medium/large sweet Vidalia onion diced small
- 1 medium/large red bell pepper diced small
- 3 to 5 garlic cloves finely pressed or minced
- 2 teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- one 16-ounce can red kidney beans I used low-salt, drained and rinsed if desired
- one 15-ounce can black beans I used no-salt added, drained and rinsed if desired
- one 14.5-ounce can petite diced tomatoes I used no-salt added
- one 8-ounce can tomato sauce plus 8 ounces water used to rinse out can
- two 4-ounce cans diced green chilis I used one can mild, one can hot
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika regular paprika may be substituted
- 2 to 4 bay leaves
- sour cream green 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.
- Line a 6-quart slow cooker with a Reynolds Slow Cooker Liner and transfer the beef mixture into it.
- 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.
Nutrition
Serving: 1serving | Calories: 525cal | Carbohydrates: 38g | Protein: 43g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1206mg | Fiber: 11g | Sugar: 9g
