Slow Cooker Chili
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chili
Description
The recipe starts by browning ground beef with chopped onion, green bell pepper, and minced garlic, building a savory base. After draining excess fat, the mixture is transferred to a slow cooker where kidney beans, canned diced tomatoes with their juices, tomato sauce, and beef broth are added. Spices including chili powder, cumin, oregano, salt, and black pepper bring warmth and aromatic depth to the chili.
Cooking on low for 6 to 8 hours or high for 3 to 4 hours allows flavors to meld, tenderizing the beef and softening the vegetables and beans. This slow simmer creates a rich, hearty texture with balanced spiciness and savory notes. The chili can be served topped with sour cream, shredded cheese, green onions, or other preferred garnishes.
For best results, maintain the slow cooker lid on during cooking to retain heat and moisture. Variations include swapping kidney beans for other canned beans or adding brown sugar for subtle sweetness. Leftovers store well, keeping up to five days refrigerated or three months frozen, making this chili suitable for meal prep or batch cooking.
Ingredients
- 2 pounds ground beef (900g)
- 1 large onion chopped
- 1 green bell pepper diced
- 4 garlic minced, cloves
- 3 (15.5-ounce/439g) Kidney Beans canned
- 2 (14.5-ounce/400g) diced tomatoes undrained, canned
- 1 (28-ounce/794g) can tomato sauce
- ½ cup beef broth (120mL)
- 2 tablespoons chili powder
- 2 teaspoons cumin ground
- 1½ teaspoons oregano dried
- 1½ teaspoons salt
- ½ teaspoon black pepper ground
Instructions
- In a large skillet over medium-high heat, cook the beef, onion, bell pepper, and garlic until beef is browned, about 6 minutes. Drain the beef mixture.
- Transfer the drained beef mixture to a 6-quart slow cooker, and add the beans, diced tomatoes, tomato sauce, broth, chili powder, cumin, oregano, salt, and pepper. Stir well.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Serve topped with sour cream, cheese, and green onions or any desired toppings. The chili can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Notes
- Cook chili on low heat for 6 to 8 hours when possible for tender beef and developed flavors.
- Keep the slow cooker lid closed during cooking to hold in heat and moisture for better results.
- Experiment with toppings like sour cream, sliced avocado, jalapeños, cilantro, or crackers for variety.
- Substitute kidney beans with other beans such as navy, black, white, garbanzo, or pinto beans as preferred.
- Add a tablespoon of brown sugar to introduce subtle sweetness or a dash of hot sauce to increase spice.
- Chili can be refrigerated for up to five days or frozen for up to three months in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1638mg | 68% |
| Potassium | 1339mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1209IU | 24% |
| Vitamin C | 31mg | 34% |
| Calcium | 141mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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