Easy Slow Cooker Chili

Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot!

reasons to make slow cooker chili

• Crowd-favorite. Chili is a guaranteed crowd-pleaser, great for big crowds and family gatherings, tailgating, and game day. And the leftovers taste even better the next day, and the day after that.
• True dump-and-go recipe. All the ingredients get thrown right in the crockpot, letting the flavors fully meld and deepen for 7-8 hours on low heat.
• For all the corn chips. A big pot of chili is the most perfect excuse to open up a bag of corn chips for topping or snacking.

tips and tricks for success

• Lean ground beef is ideal. The best ground beef has some fat – 80/20 or 85/15 are both great options. Extra lean meats can be drier (and blander).
• Brown the meat first. Browning beforehand is key, deepening its rich, meaty taste.
• Use a blend of beans. Using different beans will add contrasting textures and flavors. Using a blend of pinto beans, kidney beans, and black beans offers even more variety whereas cannellini beans and kidney beans will be slightly milder.
• Use good-quality stock. The better quality your stock, the better your chili. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Add garnishes. Garnishes are always optional but a fresh sprinkle of green onions or some corn chips will certainly take your chili to the next level, adding more flavor, texture and contrast.

Easy Slow Cooker Chili

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 8 hours hours 10 minutes minutes

Total: 8 hours hours 30 minutes minutes

Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot!

4.9 stars (95 ratings)

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Ingredients

• 1 tablespoon olive oil
• 2 pounds lean ground beef
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 1 poblano chili, minced
• 2 ½ cups beef stock
• 1 (16-ounce) can red kidney beans, rinsed and drained
• 1 (16-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can crushed tomatoes
• 1 (14.5-ounce) can petite diced tomatoes
• 3 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• 1 teaspoon hot sauce, optional
• Kosher salt and freshly ground black pepper, to taste
• ½ cup sour cream
• 2 green onions, thinly sliced
• 1 cup corn chips

Equipment

• Cast Iron Skillet
• Slow Cooker

Instructions

• Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic, onion and poblano chili until fragrant, about 1 minute.
• Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
• Serve immediately, garnished with sour cream, green onions and corn chips, if desired.

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