Classic Slow Cooker Chili
A warm and hearty slow cooker chili filled with robust flavors, perfect for family gatherings or meal prepping.
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped finely onions About 2 medium onions
- 1 medium red bell pepper Cut into 1/2 inch cubes
- 6 cloves garlic Minced or pressed
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
Beans and Tomatoes
- 1 can red kidney beans Drained and rinsed, 15 ounces
- 1 can pinto beans Drained and rinsed, 15 ounces
- 28 ounces diced tomatoes With juice
- 28 ounces tomato puree
Instructions
Preparation
- Heat the oil in a large pan over medium heat.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook while stirring occasionally until the vegetables are softened and starting to brown, about 10 minutes.
- Increase the heat to medium-high and add half the ground beef. Cook, breaking up the pieces with a wooden spoon until no longer pink and just beginning to brown, around 3 to 4 minutes.
- Add the remaining beef and cook, breaking up pieces until no longer pink, another 3 to 4 minutes.
- Pour everything into the crock pot.
- Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt to the crockpot. Stir everything together to combine.
Cooking
- Cook on low for 8-9 hours or high for 4-5 hours.
Notes
For a spicier chili, add more red pepper flakes or jalapeños. If you like a thicker chili, reduce the amount of liquid by adding less tomato puree or letting it cook longer. Experiment with different beans or ground meats to make your chili unique. Vegetarian option: Replace the ground beef with lentils or extra beans. Add more vegetables like zucchini or corn.