Slow Cooker Chili

Name: Slow Cooker Chili
Prep time: 15 min
Cook time: 6 h 10 min
Total time: 6 h 25 min
Yield: 8 servings
Ingredients: 1 Tbsp olive oil; 2 lbs lean ground beef; 1 large yellow onion; 3 cloves garlic; 2 (14.5 oz) cans diced tomatoes with green chilies*; 3 (8 oz) cans tomato sauce; 1/2 cup beef broth; 2 Tbsp chili powder; 2 1/2 tsp ground cumin; 2 tsp paprika; 2 tsp unsweetened cocoa powder; 1 tsp granulated sugar; 1/2 tsp ground coriander; Salt and freshly ground black pepper; 1 (15 oz) can dark red kidney beans; 1 (15 oz) can light red kidney beans; shredded cheddar cheese

User Reviews

4.9

1,590 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 25 mins
Servings
8 servings
Course
Soup
Cuisine
Tex-Mex

Slow Cooker Chili

Iris Warren

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One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this! Recipe makes about 12 cups.

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Ingredients

Servings

1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely minced
2 (14.5 oz) cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp unsweetened cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
shredded cheddar cheese, for serving

Optionally serve with:

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Instructions

Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
Cover with lid and cook on low heat for 5 - 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Equipments used:

Notes

Look for tomatoes with "mild" green chilies. You can also use 2 (14.5 oz) cans diced tomatoes and 1 (4 oz) can green chilies, drained.
If you want beef to brown better then sear in two batches. Only crumble and stir occasionally.
To add even more depth of flavor you can bloom the spices by sautéing them with the aromatics, add them during the last minute of sautéing the onions.
If you want to thin the chili at the end you can add in another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.
Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.
If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.