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Slow Cooker Chili Recipe

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★★★★★

4.8 from 85 reviews

This Slow Cooker Chili recipe is a hearty, flavorful dish perfect for warming up on a chilly day. Combining ground beef, a blend of beans, tomatoes, spices, and a hint of dark chocolate, it delivers a rich and satisfying chili that simmers slowly to meld all the bold flavors together. Easy to prepare and ideal for set-it-and-forget-it cooking, this chili makes a great meal for family dinners or casual gatherings, topped with classic garnishes like sour cream, cheddar cheese, and scallions.

Ingredients

Scale

Meat and Vegetables

  • 2 tablespoons olive oil
  • 2 pounds ground beef (85-90% lean)
  • 1 white onion, finely diced
  • 1 green pepper, finely diced
  • 2 tablespoons garlic paste or 3 cloves garlic, minced

Spices and Seasonings

  • 2 tablespoons chili powder (more to taste)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt (more to taste)
  • 1 teaspoon ground black pepper (more to taste)
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon Tabasco sauce (optional)

Canned Ingredients

  • 20 oz Rotel diced tomatoes with green chilies
  • 15 oz can tomato sauce
  • 6 oz can tomato paste
  • 16 oz can dark kidney beans, drained
  • 16 oz can light kidney beans, drained
  • 16 oz can white kidney beans / Cannellini beans, drained

Liquids and Extras

  • 1 cup beef broth
  • ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)

Toppings and Garnish (Optional)

  • Sour cream
  • Cheddar cheese
  • Corn chips
  • Scallions

Instructions

  1. Prepare the ingredients: Finely dice the white onion and green pepper. Mince the garlic cloves or use garlic paste. Drain all the canned beans and set aside.
  2. Sauté the aromatics and beef: In a skillet over medium heat, warm the olive oil. Add the ground beef and cook until browned, breaking it up as it cooks. Add the diced onion, green pepper, and garlic paste or minced garlic; sauté until the vegetables are softened and aromatic.
  3. Combine in the slow cooker: Transfer the browned beef and sautéed vegetables into the slow cooker. Add the chili powder, ground cumin, paprika, diced tomatoes with green chilies, tomato sauce, tomato paste, all three types of kidney beans, beef broth, light brown sugar, salt, and ground black pepper. Stir well to combine all ingredients thoroughly.
  4. Add chocolate and optional heat: Break the dark chocolate into small pieces and stir it into the chili mixture. Add Tabasco sauce if using, adjusting according to your preferred spice level.
  5. Cook the chili: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing the flavors to develop and the chili to thicken.
  6. Final seasoning and serving: Taste the chili and adjust seasoning with more salt, pepper, or chili powder if needed. Serve hot, topped with optional sour cream, shredded cheddar cheese, corn chips, and scallions as garnish.

Notes

  • For a thicker chili, cook uncovered for the last 30 minutes to an hour to reduce liquid.
  • You can substitute ground turkey or chicken for beef for a lighter variation.
  • If you prefer a spicier chili, add additional chili powder or a diced jalapeño when sautéing the vegetables.
  • Dark chocolate enhances depth and richness but can be omitted if desired, though it adds a unique complexity.
  • Leftover chili tastes even better the next day as flavors continue to meld.

Keywords: slow cooker chili, easy chili recipe, ground beef chili, bean chili, winter comfort food, crockpot chili

Find it online: https://busyrecipe.com/slow-cooker-chili-recipe/