Slow Cooker Chili
from votes
One of my most popular recipes and for good
reason! This is the best chili I've ever tasted! Slow cooking it allows for the
flavors to meld and the most tender beef. Try it tonight and see why everyone
loves this!
Course: Soup
Cuisine: Tex-Mex
Keyword: Slow Cooker Chili
Prep Time: 15 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 25 minutes
Servings: 8 servings
Calories: 415 kcal
Author: Jaclyn
Ingredients
·
1 Tbsp olive oil
·
2 lbs lean ground beef
·
1 large yellow onion, finely chopped
·
3 cloves of garlic, finely minced
·
2 (14.5 oz) cans diced tomatoes with green chilies*
·
3 (8 oz) cans cans tomato sauce
·
1/2 cup beef broth
·
2 Tbsp chili powder
·
2 1/2 tsp ground cumin
·
2 tsp paprika
·
2 tsp cocoa powder
·
1 tsp granulated sugar
·
1/2 tsp ground coriander
·
Salt and freshly ground
black pepper
·
1 (15 oz) can dark red kidney beans, drained
and rinsed
·
1 (15 oz) can light red kidney beans, drained
and rinsed
·
Shredded cheddar
cheese, for serving
Optionally serve with:
·
fresh cornbread or biscuits , baked russet potatoes, saltine crackers or
tortilla chips
Instructions
1.
Heat olive oil in a large and deep non-stick skillet over medium-high
heat.
2.
Add onion and saute 3 minutes, then add garlic and saute 30
seconds longer. Pour onions into a 6 or 7 quart slow cooker.
3.
Return skillet to medium-high eat, add beef and cook stirring occasionally
until beef has browned.
4.
Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is
optional, I think it ads flavor but you can drain it all if you'd prefer). Pour
browned beef into slow cooker.
5.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder,
cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and
pepper to taste.
6.
Cover with lid and cook on low heat for 5 - 6 hours.
7.
Stir in dark and light red kidney beans and allow to heat through,
about 2 minutes. Serve warm with desired toppings.
8.
Recipe Source: Cooking Classy
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