Slow Cooker Chili
A robust and comforting slow cooker chili made with savory meats and rich beans, perfect for chilly nights and gatherings.
Ingredients
Meat and Vegetables
- 1 pound ground beef (or ground turkey for a healthier option) You may skip browning if using ground turkey.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper chopped (red or green)
Beans and Tomatoes
- 2 15-ounce cans kidney beans, drained and rinsed
- 2 15-ounce cans diced tomatoes (with juices)
- 1 6-ounce can tomato paste
Broth and Seasonings
- 2 cups beef broth (or vegetable broth for a vegetarian version)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 1 teaspoon cayenne pepper (optional, for heat)
Final Touches
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream, shredded cheese, and avocado (for serving)
Instructions
Preparation
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Break it apart with a spatula as it cooks to ensure even browning. Once cooked, drain any excess fat.
- In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
Combine Ingredients in the Slow Cooker
- Transfer the browned meat and sautéed vegetables to the slow cooker. Add the kidney beans, diced tomatoes (with their juices), tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper if using. Stir well to combine all ingredients thoroughly.
Cooking
- Set your slow cooker to low for 6-8 hours or high for 4 hours. Allow the chili to cook until the flavors meld and the mixture is bubbling.
Final Steps
- About 30 minutes before serving, stir in the corn and adjust seasoning if necessary. Taste the chili and add more salt or spices to your liking.
Serving
- Once ready, scoop the chili into bowls and top with a dollop of sour cream, shredded cheese, and fresh cilantro. Enjoy with cornbread, tortilla chips, or on its own!
Notes
For best flavor, let the chili simmer longer. Customize spice levels and ingredients based on your preference. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.