Description
A hearty and flavorful slow cooker chili packed with ground beef, two types of beans, tomatoes, and a robust blend of spices. This easy-to-make recipe delivers tender, savory chili that’s perfect for cozy dinners and entertaining. The low and slow cooking method melds the flavors beautifully, resulting in a rich and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 28 oz can diced tomatoes
- 3 cups beef broth (more as needed)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 2 15 oz cans cannellini beans, rinsed and drained
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 bay leaves
Instructions
- Brown the Meat and Aromatics: In a skillet over medium heat, sauté the ground beef together with diced onion and minced garlic until the beef is fully browned and the onions are golden and fragrant. Break up the meat as it cooks for even browning. Transfer the cooked mixture directly into the slow cooker.
- Add the Base Ingredients and Spices: Pour in the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, cayenne pepper, salt, and pepper. Toss in the bay leaves for added depth of flavor.
- Slow Cook the Chili: Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. This slow cooking process allows the flavors to meld and the beef to become tender.
- Add Beans and Heat Through: About one hour before the cooking time is complete, stir in the rinsed and drained red kidney beans and cannellini beans. Allow the chili to continue cooking so the beans warm through without becoming mushy.
- Serve and Garnish: Once cooked, ladle the chili into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, fresh cilantro, hot sauce, or sliced jalapeños to taste.
Notes
- For a thicker chili, reduce the amount of beef broth or cook uncovered during the last hour.
- To increase the heat, add extra cayenne pepper or diced jalapeños along with the spices.
- Leftover chili tastes even better the next day as flavors continue to develop.
- This chili freezes well — store in airtight containers for up to 3 months.
