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Mouthwatering Slow-Cooker Chili

Mouthwatering Slow-Cooker Chili

Mouthwatering Slow-Cooker Chili is your ultimate comfort food solution, offering a rich, flavorful, and incredibly easy way to enjoy a hearty meal without the fuss. This recipe is perfect for busy weeknights or weekend gatherings, delivering delicious results with minimal effort.
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Prep Time 20 minutes
Cook Time 8 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef (80/20 or 90/10 recommended)
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can Rotel (diced tomatoes with green chilies), undrained
  • 1/2 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (for browning beef, optional)

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. If you choose to brown your beef, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step adds an extra layer of depth to your chili.
    1 tablespoon olive oil, 2 pounds ground beef (80/20 or 90/10 recommended)
  2. While the beef is browning (or if skipping that step), chop your yellow onion and bell peppers into bite-sized pieces. Mince the garlic cloves.
    1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
  3. Add the browned ground beef (if using) to your slow cooker. If not browning the beef, add the raw ground beef directly to the slow cooker. Add the chopped onion, chopped bell peppers, and minced garlic to the slow cooker.
    2 pounds ground beef (80/20 or 90/10 recommended), 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
  4. Pour in the crushed tomatoes, diced tomatoes (with their juice), rinsed and drained kidney beans, rinsed and drained black beans, and the can of Rotel (with its liquid). Add the beef broth.
    1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes, undrained, 1 (15-ounce) can kidney beans, rinsed and drained, 1 (15-ounce) can black beans, rinsed and drained, 1 (10-ounce) can Rotel (diced tomatoes with green chilies), undrained, 1/2 cup beef broth
  5. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
    2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, Salt and freshly ground black pepper
  6. Stir all the ingredients together thoroughly, ensuring everything is well distributed.
  7. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chili is ready when the vegetables are tender and the flavors have melded together beautifully.
  8. Before serving, taste the chili and adjust the seasoning with additional salt, pepper, or chili powder as needed. If the chili is too thick, you can stir in a little more beef broth or water.
    Salt and freshly ground black pepper, 2 tablespoons chili powder, 1/2 cup beef broth

Notes

This recipe is budget-friendly and perfect for busy weeknights. It can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.