The Best Chili Recipe I’ve Ever Made (Slow Cooker)
A comforting and hearty beef chili that develops deep flavors in the slow cooker, perfect for cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- Ground Beef: 2 pounds, preferably lean
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Bell Pepper: 1 medium, diced
- Canned Tomatoes: 2 cans (14.5 oz each), diced
- Tomato Sauce: 1 can (8 oz)
- Kidney Beans: 2 cans (15 oz each), drained and rinsed
- Chili Powder: 3 tablespoons
- Ground Cumin: 2 teaspoons
- Paprika: 1 teaspoon
- Salt and Pepper: to taste
- Olive Oil: 1 tablespoon
- Optional Toppings: Shredded cheese, sour cream, cilantro, diced avocado
Instructions
- Prepare the vegetables by sautéing onion, garlic, and bell pepper in olive oil until softened.
- Cook the beef in the same skillet until browned and drain excess fat.
- Combine the sautéed vegetables, cooked beef, diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, salt, and pepper in the slow cooker.
- Slow cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Taste and adjust the seasoning before serving.
- Serve in bowls with your favorite toppings.
Notes
Allow the chili to rest for 30 minutes post-cooking for enhanced flavors.