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Slow Cooker Award Winning Chili

Slow Cooker Award Winning Chili

Your ultimate guide to creating a rich, flavorful, and incredibly satisfying chili with minimal effort, perfect for busy weeknights or impressing guests.
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Prep Time 20 minutes
Cook Time 6 minutes
High Cook Time 4 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Ground Beef
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 (15 ounce) can Diced Tomatoes
  • 1 (15 ounce) can Kidney Beans
  • 1 (15 ounce) can Black Beans
  • 1 (15 ounce) can Pinto Beans
  • 1 (4 ounce) can Diced Green Chilies
  • 1/4 cup Chili Powder
  • 2 tablespoons Cumin
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 cups Beef Broth
  • 1 tablespoon Unsweetened Cocoa Powder
  • 1 teaspoon Liquid Smoke

Equipment

  • Slow Cooker
  • Large skillet

Method
 

  1. In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    2 lbs Ground Beef
  2. Add the chopped yellow onion and diced green and red bell peppers to the skillet with the browned beef. Cook for about 5-7 minutes, or until the onions are softened and translucent, and the peppers have begun to tenderize. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 Yellow Onion, 1 Green Bell Pepper, 1 Red Bell Pepper, 2 cloves Garlic
  3. Transfer the browned meat and vegetable mixture to your slow cooker insert.
  4. Pour in the crushed tomatoes, diced tomatoes (with their juice), drained and rinsed kidney beans, black beans, and pinto beans. Add the can of diced green chilies.
    1 (28 ounce) can Crushed Tomatoes, 1 (15 ounce) can Diced Tomatoes, 1 (15 ounce) can Kidney Beans, 1 (15 ounce) can Black Beans, 1 (15 ounce) can Pinto Beans, 1 (4 ounce) can Diced Green Chilies
  5. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. If using, stir in the unsweetened cocoa powder and liquid smoke.
    1/4 cup Chili Powder, 2 tablespoons Cumin, 1 tablespoon Smoked Paprika, 1 teaspoon Dried Oregano, 1/2 teaspoon Cayenne Pepper, 1 teaspoon Salt, 1 teaspoon Black Pepper, 1 tablespoon Unsweetened Cocoa Powder, 1 teaspoon Liquid Smoke
  6. Pour in the beef broth. Stir everything together thoroughly to ensure all ingredients are well combined.
    2 cups Beef Broth
  7. Cover the slow cooker and cook on HIGH for 4-6 hours, or on LOW for 6-8 hours, until the chili has thickened and the flavors have melded beautifully.
  8. Before serving, taste the chili and adjust seasonings as needed. You might want to add a bit more salt, pepper, or cayenne pepper for extra heat.
    1 teaspoon Salt, 1 teaspoon Black Pepper, 1/2 teaspoon Cayenne Pepper
  9. Ladle the hot Slow Cooker Award Winning Chili into bowls.

Notes

This chili can be stored in airtight containers in the refrigerator for 3-4 days, or frozen for up to 3-4 months. Reheat on the stovetop or in the microwave.