Slow Cooker Chili with Bacon and Kidney Beans
Hearty slow cooker chili with ground beef, bacon, kidney beans and tomatoes.
Ingredients
Main Ingredients
- 1 lb ground beef
- 6 slices bacon diced
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 cans (15 oz each) kidney beans drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- ½ tsp salt plus more to taste
- ½ tsp black pepper
- 1 cup beef broth
- shredded cheese, sour cream and chopped green onions for topping
Instructions
Cooking
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the grease in the pan.
- Add the ground beef and cook until browned and cooked through to 160 degrees F. Drain the excess fat.
- Stir in the onion and garlic and cook until the onion is soft.
- Transfer the beef mixture to the slow cooker. Add the bacon, kidney beans, diced tomatoes, chili powder, cumin, salt, pepper and beef broth.
- Stir well, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Taste and adjust the seasoning, then serve with cheese, sour cream and green onions.
Notes
Refrigerate leftovers within 2 hours and use within 4 days, or freeze in sealed containers. Reheat to 165 degrees F on the stove or in the microwave, not in the slow cooker. Nutrition values are an estimate.