Classic Slow Cooker Chili
A satisfying slow cooker chili with browned ground beef, black and kidney beans, tomatoes, and classic spices.
Equipment
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Can opener
- Colander
Ingredients
Main Ingredients
- 2 lb lean ground beef 90/10 or 93/7
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 can black beans 15 oz, drained and rinsed
- 2 can kidney beans 15 oz each, drained and rinsed
- 2 can diced tomatoes 15 oz each, no salt added, with juice
- 1 can diced tomatoes with green chiles 10 oz, with juice
- 2 can tomato sauce 15 oz each, no salt added
Instructions
Cooking
- Brown. Cook the beef in a skillet for 4 to 5 minutes until no pink remains. Onion. Add the onion and cook 4 to 5 minutes until tender.
- Season. Stir in the garlic and all of the seasonings for 30 seconds.
- Transfer. Scrape the beef mixture into a 6 quart slow cooker.
- Stack. Add the beans, tomatoes, and tomato sauce and stir.
- Slow cook. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Serve. Stir, adjust the seasoning, and ladle into bowls.
Notes
Substitutions: Ground turkey or a mix of beef and sausage works well.
Tips: Brown the meat first and keep the lid on while cooking.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat on the stove to 165 degrees F.