Slow Cooker Chili – Hearty, Spicy & Easy to Make!
If you’re in search of a comforting, robust dish that can effortlessly feed a crowd, look no further than this slow cooker chili. Hearty, spicy, and incredibly easy to make, this dish will tantalize your taste buds with a symphony of flavors. The combination of tender beef, savory beans, and aromatic spices creates an irreplaceable dish perfect for any occasion!
Whether you’re gathering with friends for game day or just cozying up on a winter evening, this slow cooker chili is the ultimate addition to your meal rotation. Its fragrant aroma will fill your kitchen, and trust us, everyone will be asking for seconds!
Details at a Glance
Prep Time: 20 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 20 minutes
Servings: 6
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup beef broth
- 1 bell pepper, diced
- 1 can (4 oz) diced green chilies (optional)
Step-by-Step Instructions
- In a large skillet over medium heat, brown the ground beef. Drain excess fat.
- Transfer the cooked beef to the slow cooker. Add in the kidney beans, black beans, crushed tomatoes, diced onion, minced garlic, chili powder, cumin, paprika, cayenne pepper, beef broth, diced bell pepper, and green chilies (if using).
- Stir everything until well combined. Season with salt and pepper to taste.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chili is thick and flavors are melded.
- Before serving, give the chili a good stir, adjusting the seasoning if necessary. Serve hot with your choice of toppings.
Pro Tips for Perfect Results
- For a deeper flavor, consider browning the beef beforehand with diced onions and garlic.
- Add more vegetables like corn or zucchini for extra nutrition.
- If you prefer a spicier kick, increase the cayenne or add fresh jalapeños.
- Top your chili with sour cream, shredded cheese, or avocado for added creaminess.
- Let the chili sit for a while before serving to allow flavors to meld further.
Variations and Substitutions
Feel free to swap ground beef with ground turkey or chicken for a leaner option. You can also utilize different beans or add lentils for variety. For a vegetarian chili, you can substitute the meat with more beans or diced vegetables. If you’re cutting down on sodium, look for low-sodium broth and canned tomatoes.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the chili for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, and then heat on the stove or in the microwave until thoroughly heated.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them before adding them to the slow cooker.
How spicy is this chili?
The heat level can be adjusted by modifying the cayenne pepper and chili powder amounts based on your preference.
Can I make this chili vegan?
Absolutely! Replace the ground beef with your choice of meat substitute and ensure all other ingredients are plant-based.
What toppings can I add?
Popular toppings include shredded cheese, sour cream, chopped green onions, and fresh cilantro.
How do I thicken my chili?
If you prefer a thicker consistency, let it cook an additional hour without the lid or add a cornstarch slurry.
Nutritional Estimate
Each serving of this delightful slow cooker chili offers approximately 350 calories, 25g of protein, 15g of fat, and 30g of carbohydrates, making it a hearty, fulfilling, and nutritious dish.
Slow Cooker Chili – Hearty, Spicy & Easy to Make!
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup beef broth
- 1 bell pepper, diced
- 1 can (4 oz) diced green chilies (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef. Drain excess fat.
- Transfer the cooked beef to the slow cooker. Add in the kidney beans, black beans, crushed tomatoes, diced onion, minced garlic, chili powder, cumin, paprika, cayenne pepper, beef broth, diced bell pepper, and green chilies (if using).
- Stir everything until well combined. Season with salt and pepper to taste.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chili is thick and flavors are melded.
- Before serving, give the chili a good stir, adjusting the seasoning if necessary. Serve hot with your choice of toppings.
Notes
Add more vegetables like corn or zucchini for extra nutrition.
If you prefer a spicier kick, increase the cayenne or add fresh jalapeños.
Top your chili with sour cream, shredded cheese, or avocado for added creaminess.
Let the chili sit for a while before serving to allow flavors to meld further.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
