Chili is a beloved classic dish that warms the heart and fills the stomach. It’s perfect for cold weather, gatherings, or a cozy night in. A slow cooker makes this recipe even easier by letting the flavors meld together while you focus on other activities.
Why Make This Recipe
Making this classic slow cooker chili is an excellent choice for many reasons. First, it’s simple and requires minimal prep time. Second, the slow cooking process enhances the flavors, creating a rich and hearty meal that everyone will love. Third, it’s versatile, allowing you to add your favorite toppings or side dishes to make it your own. Plus, it’s great for feeding a crowd or preparing meals for the week.
How to Make Classic Slow Cooker Chili
Ingredients
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 15 oz can black beans (drained and rinsed)
- 30 oz kidney beans (two 15oz cans, drained and rinsed)
- 30 oz diced tomatoes (with their juice)
- 10 oz diced tomatoes and green chilis (with their juice)
- 30 oz tomato sauce
Directions
- Place a large skillet over medium-high heat and sauté the beef until it releases its fat, about 4-5 minutes, breaking it up with a spatula.
- Add the diced onion to the skillet and sauté until tender, which takes about 4-5 minutes.
- Mix in the minced garlic along with the seasonings: cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Cook for another 30 seconds, stirring continuously.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the rinsed and drained black beans, kidney beans, diced tomatoes (and their juice), diced tomatoes with green chilis (and its juice), and the tomato sauce to the slow cooker. Stir to combine all the ingredients.
- Cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired, and serve warm.
How to Serve Classic Slow Cooker Chili
Serve your chili hot, allowing everyone to add their favorite toppings. Some popular options include shredded cheese, sour cream, sliced green onions, jalapeños, or tortilla chips. You can also serve it with crusty bread, rice, or cornbread for a complete meal.
How to Store Classic Slow Cooker Chili
After enjoying your meal, let the leftover chili cool completely. Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the chili in portions for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Classic Slow Cooker Chili
- For a spicier chili, add a diced jalapeño or some hot sauce before cooking.
- Feel free to substitute ground beef with turkey or a plant-based meat alternative for a lighter option.
- Experiment with different beans or add vegetables like bell peppers or corn for added nutrition and flavor.
Variation
You can customize this classic chili by adding different ingredients. Consider using venison or chicken instead of ground beef or adding quinoa for a healthy twist. For a vegetarian chili, omit the meat and increase the amount of beans or add lentils.
FAQs
Q: Can I use canned beans instead of dried beans?
A: Yes, canned beans are convenient and ready to use. Just make sure to drain and rinse them before adding them to the chili.
Q: How can I make my chili thicker?
A: To thicken your chili, let it cook uncovered in the slow cooker for the last 30 minutes. You can also add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) to the chili.
Q: Can I make this chili ahead of time?
A: Absolutely! You can prepare the chili a day in advance and store it in the refrigerator. The flavors will develop even more overnight! Just reheat it on the stove or in the microwave before serving.
Classic Slow Cooker Chili
Ingredients
Meat and Beans
- 2 lb lean Ground Beef (90/10 or 93/7)
- 15 oz black beans (drained and rinsed)
- 30 oz kidney beans (two 15oz cans, drained and rinsed)
Vegetables
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 30 oz diced tomatoes (with their juice)
- 10 oz diced tomatoes and green chilis (with their juice)
Sauce and Seasonings
- 30 oz tomato sauce
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1.5 tsp salt (or to taste)
- 0.5 tsp black pepper
Instructions
Preparation
- Place a large skillet over medium-high heat and sauté the beef until it releases its fat, about 4-5 minutes, breaking it up with a spatula.
- Add the diced onion to the skillet and sauté until tender, which takes about 4-5 minutes.
- Mix in the minced garlic along with the seasonings: cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Cook for another 30 seconds, stirring continuously.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the rinsed and drained black beans, kidney beans, diced tomatoes (and their juice), diced tomatoes with green chilis (and its juice), and the tomato sauce to the slow cooker. Stir to combine all the ingredients.
Cooking
- Cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired, and serve warm.
