Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Break it apart with a spoon and cook until it is browned and no pink remains. Drain off any excess grease and set the browned beef aside.1 pound ground beef
- In the same skillet, add the chopped yellow onion and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, 2 cloves garlic
- Transfer the browned ground beef, sautéed onion and garlic mixture to your slow cooker insert.1 pound ground beef, 1 large yellow onion, 2 cloves garlic
- Add the drained and rinsed kidney beans and black beans to the slow cooker. Pour in the undrained can of diced tomatoes and the undrained can of Rotel diced tomatoes and green chilies.1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can diced tomatoes, 1 (10 ounce) can Rotel diced tomatoes and green chilies
- Stir in the tomato sauce. Add the chili powder, ground cumin, dried oregano, smoked paprika (if using), and cayenne pepper. Season generously with salt and freshly ground black pepper. Remember, you can always add more salt and pepper later, so start with a moderate amount.1 (8 ounce) can tomato sauce, 1/4 cup chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt
- Pour in the beef broth (or water). This will help create the delicious sauce and ensure all the ingredients cook evenly.1 cup beef broth
- Stir all the ingredients in the slow cooker to ensure they are well combined and the seasonings are distributed evenly.
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The longer it cooks on low, the more the flavors will meld and deepen.
- Before serving, taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or cayenne pepper for extra heat.
- Ladle the hot chili into bowls and serve with your favorite toppings.
Notes
Properly store any leftover Super Easy Crockpot Chili Recipe. Once the chili has cooled slightly, portion it into airtight containers. Refrigeration: Store cooled chili in the refrigerator for up to 3-4 days. Freezing: For longer storage, freeze portions of cooled chili in freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. To reheat chili: Stovetop: Gently warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. Microwave: Place a serving in a microwave-safe bowl and heat on medium power in 1-2 minute intervals, stirring in between, until piping hot. Crockpot: Dump frozen chili into a slow cooker and cook on low for several hours until heated through, or thaw overnight in the refrigerator and reheat on low.