Slow Cooker Chili is loaded with chunks of ground beef cooked in a flavorful chili sauce with beans. It is a perfect cozy meal for cool busy days.
Equipment
1 Six Quart Slow Cooker
Ingredients
The Meat:
2PoundsLean Ground Beef90% Lean or Higher
The Aromatics and Spices:
1Large Sweet Yellow OnionDiced
3ClovesGarlicPressed or Finely Minced
3TablespoonsChili Powder
2TeaspoonsGround Cumin
2TeaspoonsSmoked Paprika
2TeaspoonsOregano
1TeaspoonOnion Powder
½TeaspoonGarlic Powder
2TeaspoonsDark Brown Sugar
2TeaspoonsBetter Than Bouillon Chicken Base
The Sauce:
6OuncesTomato Paste1 - Small Can
1CupBeef Broth
16OuncesTomato Sauce2 - 8 Ounce Cans
29OuncesDiced Tomatoes2- 14.5 Ounce Cans
The Beans:
30OuncesDark Red Kidney Beans, Drained and Rinsed2- 15 Ounce Cans
Instructions
In a large 10" skillet brown (sear) the ground beef in batches over high to medium-high heat. Transfer the browned ground beef to a slow cooker.
2 Pounds Lean Ground Beef
Add the chopped yellow onion to the skillet and cook the onion over medium heat until it is golden brown and translucent.
1 Large Sweet Yellow Onion
Stir in the garlic, chili powder, ground cumin, smoked paprika, oregano, onion powder, garlic powder, dark brown sugar, and chicken bouillon. Cook the onion with the seasonings for 1 to 2 minutes until fragrant and well combined.
3 Cloves Garlic, 3 Tablespoons Chili Powder, 2 Teaspoons Ground Cumin, 2 Teaspoons Smoked Paprika, 2 Teaspoons Oregano, 1 Teaspoon Onion Powder, ½ Teaspoon Garlic Powder, 2 Teaspoons Dark Brown Sugar, 2 Teaspoons Better Than Bouillon Chicken Base
Add the cooked aromatics, tomato paste, and beef broth to the browned ground beef in the slow cooker and stir well.
6 Ounces Tomato Paste, 1 Cup Beef Broth
Add the tomato sauce and petite diced tomatoes and stir well to combine everything. Cover and cook on low for 5 hours.
16 Ounces Tomato Sauce, 29 Ounces Diced Tomatoes
Stir in the drained and rinsed kidney beans and continue to cook for another hour to thoroughly heat the beans.
30 Ounces Dark Red Kidney Beans, Drained and Rinsed
Notes
My Top TipsTo get a chunkier chili, break the ground beef into larger clumps while browning it.Allow the ground beef to sear well as it browns. Caramelization and better flavor occur when the beef is well-browned on both sides.If the chili becomes too thick, you can thin the sauce by adding additional beef broth.Substitutions& VariationsChange the Beans. Substitute canned or cooked black beans, small red beans, or pinto beans for some or all of the kidney beans.Add Chocolate. Try adding 1 to 2 teaspoons of unsweetened cocoa powder with the spices in this recipe. The trick is to add only enough chocolate to enhance but not overpower the sauce.Budget-Friendly Seasoning - Add Grandma's Seasonings Chili Seasoning in a 1 Ounce Package. This is an exceptionally flavorful and smokey chili seasoning and can be used in place of chili powder and smoked paprika in this recipe.Make it Spicy-Hot with any one (or more!) of the following:
Add Your Favorite Hot Sauce - 1 to 2 teaspoons for bright heat.
Add Roasted or Hot Green Chiles - 1 small 4.5-ounce can.
Add a Small Fresh Jalapeño Pepper - Seeded and Finely Chopped.
Add Adobo Sauce from a Can of Chipoltle Chiles - 1 to 2 teaspoons for smoky heat.
StorageThis slow cooker chili can be stored in a sealed container in the refrigerator for up to 5 days. It also freezes well for up to 2 months.Special Note: Chili seasonings and tomato-based sauces can stain plastic containers.