Slow Cooker Beef Chili Recipe
This Slow Cooker Beef Chili is packed with ground beef, beans, tomatoes, green chiles, and warm spices for a classic chili flavor that's both comforting and filling. While the slow cooker does most of the work, taking a few extra minutes to sauté the onions, garlic, and beef first adds an extra layer of flavor that makes a big difference in the finished dish.
Servings: 8 people
Calories: 307kcal
Ingredients
- 2 cups yellow onions diced
- 2 tablespoons garlic minced
- 1½ pounds ground beef 85/15
- 3 15.25-ounce cans beans (black, kidney, red, or pinto) do not drain
- 28 ounces crushed tomatoes
- 4 ounces tomato paste
- 4 ounces green chilis do not drain
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne this intensifies with time in the slow cooker so maybe omit unless you know you like heat.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Brown the Beef and Onions
- Heat the avocado oil in a large skillet over medium heat. Add the diced onions and cook for 5-8 minutes, until soft and starting to caramelize. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 8-10 minutes. Drain any excess fat.
- Transfer the beef mixture to a 6-quart slow cooker. Add the beans with their liquid, crushed tomatoes, tomato paste, green chilis (undrained), chili powder, cumin, cayenne, salt, and pepper. Stir until the tomato paste is well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is hot and bubbling. Try not to lift the lid while it cooks.
- Give the chili a good stir and adjust the salt and cayenne if needed. If it’s thinner than you like, remove the lid and cook on high for 30 minutes. Serve with sour cream, shredded cheese, salsa, or your favorite chili toppings. Enjoy!
Notes
- Cook times: Low for 6-8 hours or high for 3-4 hours. Every slow cooker cooks a little differently, so check it near the low end of the range the first time.
- Storing leftovers: Store cooled chili in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Nutrition
Calories: 307kcal | Carbohydrates: 19g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 762mg | Potassium: 894mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2685IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 5mg