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best chilli recipe slow cooker
- Total Time: 435 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This slow cooker chili recipe delivers a deeply satisfying, hearty, and budget-friendly meal with rich smoky flavor. It’s designed for busy families, requiring minimal effort and practically cooking itself, making it perfect for weeknights.
Ingredients
- 3.3 lb ground beef, lean (80/20 preferred)
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 large red bell pepper, cored, seeded, and diced
- 0.5 cup chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional)
- 1 tsp unsweetened cocoa powder
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained (or pinto beans)
- 1 cup vegetable broth (or beef broth)
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
- 7 oz full-fat sour cream (or plain Greek yogurt, for serving)
- 1 tsp smoked paprika (for serving)
- 1 tbsp fresh lime juice (for serving)
- 0.25 tsp salt (for serving)
- 0.5 cup fresh cilantro, chopped (for garnish)
Instructions
- Prepare Ingredients: In a large skillet, brown 3.3 lb ground beef over medium-high heat for 7-10 minutes until no longer pink; drain excess fat and transfer to a 6-quart slow cooker.
- Sauté Aromatics and Spices: In the same skillet, sauté diced onion and red bell pepper until softened (5-7 minutes), then add minced garlic until fragrant (1 minute). Stir in chili powder, cumin, 1 tbsp smoked paprika, oregano, cayenne (if using), and cocoa powder; cook for 1-2 minutes until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed aromatics and fragrant spices to the slow cooker with the beef. Add crushed tomatoes, diced tomatoes, rinsed kidney beans, black beans, vegetable broth, 1 tsp salt, and black pepper. Stir well until all ingredients are combined.
- Slow Cook Chili: Cover and cook on low for 6-8 hours or high for 3-4 hours until rich, thick, and bubbling with flavors deeply melded. (If chili seems too thin after cooking, remove the lid for the last hour to allow some liquid to evaporate.)
- Taste and Adjust Seasoning: Taste the finished chili and adjust seasoning as needed, adding more salt, pepper, or a pinch of sugar to balance acidity. The chili should be thick and robust before serving.
Notes
If the chili seems too thin after cooking, remove the lid for the last hour to allow some liquid to evaporate. For a milder chili, reduce the chili powder; for more heat, add extra cayenne or a diced jalapeño. Enhance richness by stirring in a square of dark chocolate or a splash of coffee right before serving.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 90 mg