Description
This Classic Slow Cooker Chili recipe combines lean ground beef, beans, diced tomatoes, and a flavorful blend of chili spices for a hearty, comforting meal.
Ingredients
Scale
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans (two 15oz cans), drained and rinsed
- 30 oz diced tomatoes with juice
- 10 oz diced tomatoes and green chilis with juice
- 30 oz tomato sauce
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
Instructions
- Place a large skillet over medium-high heat and sauté the ground beef for 4-5 minutes, breaking it up with a spatula until it releases its fat and is no longer pink.
- Add the diced onion to the skillet and cook for 4-5 minutes until tender. Add the minced garlic along with cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Stir constantly and cook for an additional 30 seconds to bloom the spices.
- Transfer the cooked beef mixture from the skillet into a 6-quart slow cooker.
- Into the slow cooker, add the drained and rinsed black beans, kidney beans, diced tomatoes with juice, diced tomatoes and green chilis with juice, and tomato sauce. Stir everything together to combine well.
- Cook the chili on high for 3-4 hours or on low for 6-8 hours to allow the flavors to meld and the beef to become tender.
- Before serving, taste and adjust seasoning if needed. Serve the chili warm for a hearty meal.
Notes
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 33 g
- Cholesterol: 70 mg