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Slow Cooker Beef Chili

A warm, hearty, and comforting dish made with beef, beans, and spices that come together in a slow cooker for a flavorful explosion.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Browned before adding to slow cooker
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (28 oz) diced tomatoes Add with juice
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup beef broth
Optional Toppings
  • shredded cheese
  • sour cream
  • chopped green onions
  • fresh cilantro

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat and set aside.
  2. In your slow cooker, combine the browned beef, kidney beans, black beans, diced tomatoes (with their juice), bell pepper, onion, garlic, chili powder, cumin, salt, pepper, and beef broth.
  3. Give everything a good stir to mix the flavors and ingredients evenly.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 4 hours. The longer it cooks, the more the flavors meld!
Serving
  1. Divide your chili into bowls, and top with your favorite toppings. Dig in and enjoy every bite!

Notes

Allow the chili to cool before storing in an airtight container. Refrigerate for up to 3-4 days or freeze in containers for up to 3 months. Reheat on the stove or microwave.