Slow Cooker Beef Chili
User Reviews
4.6
Slow Cooker Beef Chili
Description
This Slow Cooker Beef Chili begins by browning lean ground beef with diced Vidalia onions and red bell peppers for a sweet, tender base. Garlic, salt, and pepper are added for seasoning before transferring the mixture to a slow cooker lined with a liner for easy cleanup. Beans, diced tomatoes, tomato sauce with added water, and both mild and hot diced green chilis create a hearty and flavorful mixture.
Spices including cumin, chili powder, and smoked paprika contribute smoky warmth and depth. Bay leaves infuse the chili during slow cooking, which takes 2 to 3 hours on high or 4 to 5 hours on low to allow flavors to meld and the chili to thicken.
This chili is suitable for a filling meal and pairs well with toppings like sour cream, shredded cheese, chopped green onions, or crushed tortilla chips to add texture and garnish. Its make-ahead nature allows flavors to develop further when stored properly.
Storage instructions highlight refrigerating for up to 5 days or freezing for up to 4 months, which helps flavor enhancement over time.
Ingredients
- 2 pounds ground beef I used 90% lean
- 1 vidalia onion diced small, medium/large, sweet
- 1 red bell pepper diced small, medium/large
- 3 to 5 garlic finely pressed or minced, cloves
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- red kidney beans I used low-salt, drained and rinsed if desired, one 16-ounce can
- black beans I used no-salt added, drained and rinsed if desired, canned
- diced tomato I used no-salt added, one 14.5-ounce can, petite diced
- tomato sauce plus 8 ounces water used to rinse out can, canned, 8-ounce can
- green chili peppers I used one can mild, one can hot, two 4-ounce cans, diced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika regular paprika may be substituted
- 2 to 4 bay leaf
- 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
- Store chili refrigerated in an airtight container for up to 5 days to allow flavors to deepen.
- Freeze leftover chili for up to 4 months; thaw fully and reheat thoroughly before serving.
- Adjust seasoning after slow cooking to preferred salt and spice levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 525kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1206mg | 50% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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