Slow Cooker Chili
User Reviews
5
Slow Cooker Chili
Description
Slow Cooker Chili starts with sautéing onions, bell peppers, and garlic to build a flavorful base. Browning lean ground beef and sausage adds savory depth. These components combine in a slow cooker with diced tomatoes, tomato sauce, green chilies, bouillon cubes, and a blend of spices including chili powder, cumin, paprika, and cocoa powder for complexity.
The chili simmers on low heat for 6 to 8 hours or on high for 2 hours, allowing flavors to intensify and ingredients to meld. Before serving, rinsed kidney and black beans are stirred in and warmed through, adding body and nutrition.
Chili is served hot with optional toppings like sour cream, cheddar cheese, green onions, and cilantro, and pairs well with cornbread or chips. It can be made ahead and refrigerated, improving in flavor after resting.
Allow the chili to cool completely before refrigerating if storing for up to two days. Reheat thoroughly before serving, and adjust seasoning as needed to suit taste.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 1 green bell pepper seeded and chopped
- 4 cloves garlic chopped or minced
- 1 pound ground beef lean
- 1 pound beef sausage Angus beef or Italian sausage
- 28 ounces diced tomatoes canned
- 24 ounces tomato sauce Passata for Aussies, bottle
- 4 ounces green chilies or jalapeños
- 2 cubes beef bouillon crumbled
- 2 tablespoons chili powder adjust to your tastes
- 1 tablespoon Worcestershire sauce
- 3 teaspoons cumin ground
- 2 teaspoons paprika
- 2 teaspoons cocoa powder (adjust to your tastes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon salt
- 1 teaspoon sugar
- 15 ounces red kidney beans canned, drained and rinsed
- 15 ounces black beans canned, drained and rinsed
Toppings:
- 1 tablespoon sour cream
- 1 handful cheddar cheese
- 1 tablespoon green onions chopped
- 1 tablespoon cilantro chopped, fresh
Instructions
- Heat oil in large pot over medium-high heat. Sauté onions and green peppers (or capsicum) for 3 minutes. Add the garlic and sauté until fragrant (30 seconds). Transfer mixture into a 6-quart (litre) slow cooker bowl.
- Fry beef and sausage until browned. Drain off most of the fat, reserving about 2 tablespoons of fat with the beef; transfer meat into slow cooker bowl. Stir in tomatoes, tomato sauce, green chilies, bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt and sugar. Season with pepper to taste.
- Cover with lid and cook on low heat for 6-8 hours if time allows, (or high heat for 2 hours).
- Stir beans through and allow them to warm through (about 2 minutes). Serve with desired toppings and sides: cornbread, corn chips, tortilla chips, crackers.
Notes
- Cook chili completely and cool before refrigerating if making up to two days ahead to enhance flavor and safety.
- Reheat chili thoroughly before serving; flavor improves after resting overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 1.036mg | 0% |
| Potassium | 1.344mg | 0% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 1.834IU | 0% |
| Vitamin C | 38mg | 42% |
| Calcium | 101mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
