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Slow Cooker Chili

Prep time: 20Cook time: 240Servings: 8

Tags

Slow CookerChiliBeef ChiliSuper BowlEasy RecipeComfort FoodOne-Pot MealMake AheadFreezer FriendlyWinter Recipe

Ingredients

  • 2 tablespoons Vegetable Oil (For sautéing vegetables and beef.)
  • 1 large Yellow Onion (Chopped.)
  • 1 large Green Bell Pepper (Seeded and chopped.)
  • 1.5 pounds Ground Beef (Lean ground beef (85/15) recommended.)
  • 4 cloves Garlic (Minced.)
  • 3 tablespoons Chili Powder (Adjust to taste.)
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 28 ounces Diced Tomatoes (Canned, undrained.)
  • 15 ounces Tomato Sauce (Canned.)
  • 2 cans Red Kidney Beans (15-ounce cans, drained and rinsed. Can substitute with pinto or black beans.)
  • 1 cup Beef Broth (Low sodium.)
  • 1 teaspoon Salt (Or to taste)
  • 0.5 teaspoon Black Pepper (Or to taste)
  • Sour Cream (For serving (optional))
  • Shredded Cheddar Cheese (For serving (optional))
  • Chopped Green Onions (For serving (optional))
  • Corn Tortilla Chips (For serving (optional))

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  3. Add ground beef to the skillet and break it apart with a wooden spoon. Cook until browned, about 6-8 minutes, draining off any excess grease.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Drain the beef mixture in a colander to remove as much excess grease as possible.
  6. Transfer the beef mixture to a 6-quart or larger slow cooker.
  7. Add chili powder, ground cumin, and dried oregano to the slow cooker. Stir to combine.
  8. Pour in diced tomatoes (with their juices) and tomato sauce.
  9. If using, mince the chipotle pepper and add to the slow cooker along with 1 tablespoon of adobo sauce.
  10. Add drained and rinsed kidney beans and beef broth.
  11. Season with salt and pepper to taste. Stir well to combine all ingredients.
  12. Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, or until the chili has thickened and the flavors have melded.
  13. Taste and adjust seasonings as needed.
  14. Serve hot, topped with sour cream, shredded cheddar cheese, chopped green onions, and corn tortilla chips, if desired.

Images

Recipe image 1