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!
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
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.