Simple Slow Cooker Chili with Deep Flavors (Print Version)

Simple Slow Cooker Chili, rich with spices and tender meat, makes weeknights easy. Just dump, set, and enjoy this comforting, deeply flavored meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Can be Gluten-Free

# Ingredients:

→ Chili Foundation

01 - 1.5 lbs ground beef (or turkey)
02 - 1 large yellow onion, chopped
03 - 1 large bell pepper (any color), chopped
04 - 4 cloves garlic, minced

→ Liquid Gold

05 - 2 (14.5 oz) cans diced tomatoes, undrained (fire-roasted if possible)
06 - 1 (6 oz) can tomato paste
07 - 1.5 cups beef broth (low-sodium preferred)

→ Spice Symphony

08 - 2 tbsp chili powder
09 - 1 tbsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano
12 - 1/2 tsp cayenne pepper (or to taste)
13 - 1 tsp salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Bean Brigade & Finishing Touches

15 - 1 (15 oz) can kidney beans, drained and rinsed
16 - 1 (15 oz) can black beans, drained and rinsed
17 - Optional garnishes: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, sliced jalapeños

# Instructions:

01 - Okay, so first things first, brown your ground beef in a large skillet over medium-high heat. Break it up with a spoon as it cooks. Once it's nicely browned, drain off any excess fat – this is where I always make a mess, honestly! Then, toss in your chopped onion and bell pepper. Sauté them until they start to soften, about 5-7 minutes. The smell at this stage is already amazing, promising good things for your Slow Cooker Chili. Finally, stir in the minced garlic and cook for just another minute until fragrant; don't let it burn, that's a mistake I only made once!
02 - Now for the easy part! Transfer that beautifully browned beef and aromatic veggie mixture into your slow cooker. Next, add the canned diced tomatoes (undrained, remember!), the tomato paste, and the beef broth. Give it a good stir to combine everything. This is where the magic really starts to happen, and you can almost feel the flavors beginning to meld. I always give it a little sniff here; it's a ritual, you know?
03 - Time for the flavor boost! Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and a pinch of cayenne pepper if you like a bit of heat. Don't forget a good amount of salt and freshly ground black pepper. Stir everything really well, making sure those spices are evenly distributed. This is a crucial step for a well-balanced Slow Cooker Chili. I usually taste a tiny bit of the liquid here, just to get a sense of the spice level, even though it'll deepen as it cooks.
04 - Finally, toss in your drained and rinsed kidney beans and black beans. Give the whole pot one last gentle stir to ensure all the ingredients are playing nicely together. Make sure the beans are submerged in the liquid. This is where I sometimes get a little excited and splash chili on the counter, but hey, that's just part of the cooking experience, right? The Slow Cooker Chili is almost ready for its long, slow simmer.
05 - Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I prefer the low and slow method; it really lets those flavors deepen and makes the meat incredibly tender. Resist the urge to lift the lid too often – every time you do, you lose precious heat and cooking time. I've definitely peeked more times than I should, I won't lie! But patience pays off for truly delicious Slow Cooker Chili.
06 - Once the cooking time is up, your Slow Cooker Chili should be thick, rich, and bubbling with flavor. Give it a final taste and adjust any seasonings if needed – maybe a little more salt, or another dash of cayenne. Ladle it into bowls and get ready for the best part: the toppings! I love a generous dollop of sour cream, a sprinkle of sharp cheddar cheese, and some fresh green onions or cilantro. This is where you can really make it your own, making your Slow Cooker Chili perfect for you.

# Notes:

01 - Always brown the meat first, even for a slow cooker. It adds so much depth!
02 - This chili freezes beautifully! Portion it out, and you've got dinner ready for busy nights.
03 - Swap kidney beans for cannellini if you're feeling fancy; I tried it once, and it was surprisingly good.
04 - A dollop of sour cream and a sprinkle of sharp cheddar are non-negotiable for me. Seriously, don't skip it!

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g

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