Slow Cooker Chili
When it comes to comfort food, few dishes are as satisfying and versatile as a hearty bowl of chili. Whether you’re serving it on a chilly evening or need something filling for a crowd, slow cooker chili is the ultimate solution.
Ingredients
- For the Chili:
- 1 lb ground beef or turkey, chicken, or a combination
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes (with juices)
- 1 can 8 oz tomato sauce
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 4 oz green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper optional, for heat
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup beef broth or vegetable broth for a lighter version
- Optional: 1 tablespoon sugar to balance acidity
- For Garnishing:
- Shredded cheese cheddar or your favorite variety
- Sour cream
- Chopped green onions
- Fresh cilantro
- Tortilla chips or cornbread for serving
Instructions
- Cook the ground beef (or turkey, chicken) in a skillet over medium-high heat. Break up the meat as it cooks. Drain excess fat and transfer to the slow cooker.
- In the same skillet, sauté chopped onion and minced garlic until softened, about 3-4 minutes. Add to the slow cooker with the browned meat.
- Add diced tomatoes (with juices), tomato sauce, kidney beans, black beans, green chilies, chili powder, cumin, paprika, cayenne pepper (optional), salt, black pepper, and beef broth to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
- Taste the chili and adjust seasoning if needed. Add more chili powder, salt, or pepper. If too thick, add more broth or water.
- Serve chili in bowls, topped with shredded cheese, sour cream, green onions, and cilantro. Enjoy with tortilla chips or cornbread.
Tried this recipe?Let us know how it was!