Chili Recipe Crockpot: Slow Cooker Chili

Chili Recipe Crockpot: Slow Cooker Chili

This chili recipe crockpot version starts with a quick stovetop step, then the slow cooker does the rest. Lean ground beef, onion, and garlic build the base, while diced tomatoes with green chilies, tomato sauce, and beef broth create a rich, tomato-based chili.

The spice blend is measured and balanced: chili powder, cumin, paprika, unsweetened cocoa powder, sugar, and ground coriander. Dark and light red kidney beans are stirred in at the end, and the chili is served warm with shredded cheddar cheese.

Prep the Onion, Garlic and Beef

Heat 1 tablespoon olive oil in a large, deep non-stick skillet over medium-high heat. Add the finely chopped onion and saute for 3 minutes, then add the minced garlic and saute 30 seconds longer. Pour the onions and garlic into a 6- or 7-quart slow cooker.

Return the skillet to medium-high heat. Add 2 pounds lean ground beef and cook, stirring occasionally, until browned. Drain most of the fat, leaving about 2 tablespoons in with the beef if you prefer, then pour the browned beef into the slow cooker.

Combine the Chili Ingredients in the Slow Cooker

Stir in 2 cans (14.5 oz each) diced tomatoes with green chilies, 3 cans (8 oz each) tomato sauce, and 1/2 cup beef broth. Add 2 tablespoons chili powder, 2 1/2 teaspoons ground cumin, 2 teaspoons paprika, 2 teaspoons unsweetened cocoa powder, 1 teaspoon granulated sugar, and 1/2 teaspoon ground coriander.

Season the mixture with salt and freshly ground black pepper to taste. Stir everything together until well combined.

Cook Low and Slow

Cover the slow cooker with the lid and cook on low heat for 5 to 6 hours. This hands-off time lets the flavors meld and the beef become tender.

If you enjoy other slow cooker dinners, try this easy crockpot chicken and rice or these slow cooker baked beans. For a heartier option, see these slow cooker country-style ribs.

Stir In the Kidney Beans and Serve

Open and drain 1 can (15 oz) dark red kidney beans and 1 can (15 oz) light red kidney beans, then rinse them. Stir the beans into the chili and allow them to heat through, about 2 minutes.

Serve the chili warm with shredded cheddar cheese and any other desired toppings.

Chili Recipe Crockpot: Slow Cooker Chili

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• Author: Naya
• Total Time: 6 hours 25 minutes
• Yield: 8 servings 1x

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Description

This slow cooker chili is a hearty, tomato-based chili with lean ground beef, kidney beans, and a measured spice blend. It is served warm with shredded cheddar cheese.

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Ingredients

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• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, (finely chopped)
• 3 cloves garlic, (finely minced)
• 2 (14.5 oz) cans diced tomatoes with green chilies*
• 3 (8 oz) cans tomato sauce
• 1/2 cup beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp unsweetened cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 1 (15 oz) can dark red kidney beans, (drained and rinsed)
• 1 (15 oz) can light red kidney beans, ( drained and rinsed)
• Shredded cheddar cheese, (for serving)

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Instructions

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat: Heat olive oil in a large and deep non-stick skillet over medium-high heat.
2. Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer: Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
3. Return skillet to medium-high eat, add beef and…: Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
4. Drain most of fat from beef, leaving about…: Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
5. Stir in diced tomatoes, tomato sauce, beef broth,…: Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
6. Cover with lid and cook on low heat for 5 – 6 hours: Cover with lid and cook on low heat for 5 – 6 hours.
7. Stir in dark and light red kidney beans…: Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Notes

This recipe is adapted from Cooking Classy.

• Prep Time: 15 minutes
• Cook Time: 6 hours 10 minutes
• Category: Dinner Ideas
• Method: slow cooker