Classic Slow Cooker Chili Recipe
Warm up with this Classic Slow Cooker Chili a rich, meaty, and perfectly spiced comfort dish that’s effortless to make! Loaded with lean ground beef, tender beans, and bold spices, this slow-cooked chili is a crowd-pleaser that gets better with every bite. Ideal for weeknight dinners, game days, or meal prep, it’s a delicious and hearty meal you’ll want to make again and again.
Ingredients:
For the Chili:
2 lb lean ground beef (90/10 or 93/7)
1 large onion, diced
3 garlic cloves, minced
2 tsp ground cumin
2 tbsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1 ½ tsp salt (or to taste)
½ tsp black pepper
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
1 (30 oz) can diced tomatoes, with juice
1 (10 oz) can diced tomatoes with green chilis, with juice
1 (30 oz) can tomato sauce
Instructions:
Heat a large skillet over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it up as it browns.
Stir in diced onion and cook until tender, about 4–5 minutes. Add minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper. Stir for 30 seconds until fragrant.
Transfer the beef mixture to a 6-quart slow cooker. Add the beans, diced tomatoes, tomatoes with green chilis, and tomato sauce. Stir everything together to combine well.
Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until thick and flavorful.
Adjust seasoning to taste, then serve warm. Garnish with shredded cheese, sour cream, or chopped green onions if desired.
Servings
Serves 6–8 people
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