Name: Slow Cooker Chili
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: Serves 6-8
Ingredients: 2 pounds ground beef (85% lean); 1 large yellow onion, diced; 4 cloves garlic, minced; 2 tablespoons olive oil; 2 cans (14.5 oz each) diced tomatoes, undrained; 1 can (15 oz) tomato sauce; 1 can (6 oz) tomato paste; 2 cans (15 oz each) kidney beans, drained and rinsed; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1/2 teaspoon black pepper

Instructions

Brown the meat

In a large skillet over medium-high heat, brown the ground beef until no longer pink, about 7 minutes. Drain excess fat and transfer the meat to the slow cooker.
Sauté the aromatics

In the same skillet, heat olive oil over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer to the slow cooker.
Combine ingredients

Add diced tomatoes, tomato sauce, tomato paste, and drained kidney beans to the slow cooker. Stir to combine with the meat and aromatics.
Add seasonings

Add chili powder, cumin, oregano, paprika, cayenne pepper, salt, and black pepper to the slow cooker. Stir thoroughly to ensure all ingredients are well combined and evenly distributed.
Cook low and slow

Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The longer it cooks, the more the flavors will develop and meld together.
Check seasoning

About 30 minutes before serving, taste the chili and adjust seasonings if needed. Add more salt, pepper, or spices according to your preference.
Serve and garnish

Serve hot in bowls with your favorite toppings such as shredded cheddar cheese, sour cream, diced avocado, sliced jalapeños, chopped green onions, or crushed tortilla chips.

Slow Cooker Chili

Ingredients

Instructions

Nutritional Information