Classic Slow Cooker Chili
A rich and hearty classic chili made effortlessly in a slow cooker, perfect for chilly weather and gatherings.
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.
Notes
Serve your chili hot, allowing everyone to add their favorite toppings like shredded cheese and sour cream. For a spicier version, add diced jalapeños or hot sauce.