Easy Slow Cooker Chili

By jiafei

8 Person

510 Minutes

630 Calories

Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot! Is it too late in the year to still be whipping up crockpot recipes? Anyway, I’m letting this chili cook low and slow, filling up the house with the best kind of aroma: beef chili. All you need to do is crumble up your ground beef and then dump the rest of your ingredients in your slow cooker. And if you have a saute function in your crockpot, you have yourself a true one-pot wonder. But as I’m waiting for this to finish cooking through, I’ve also gone through an entire bag of corn chips. You know, the corn chips that were meant to be used for a garnish here.

Ingredients

1 cup Corn chips
2 Green onions, thinly sliced
1/2 cup Sour cream
Kosher salt and freshly ground black pepper, to taste
1 tsp. Hot sauce, optional
1 1/2 tsp. Ground cumin
2 tsp. Dried oregano
2 tsp. Smoked paprika
3 tbsp. Chili powder
14.5 oz. Petite diced tomatoes
15 oz. Crushed tomatoes
16 oz. Black beans, rinsed and drained
16 oz. Red kidney beans, rinsed and drained
2 1/2 cups Beef stock
1 Poblano chili, minced
1 Sweet onion, diced
3 cloves Garlic, minced
2 pounds Lean ground beef
1 tbsp. Olive oil

Method

01

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion, and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.
02

Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin, and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
03

Serve immediately, garnished with sour cream, green onions, and corn chips, if desired.

Related Tags

Easy Slow Cooker Chili

4.1

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 630 Kcal
Prep Time 20 Mins
Cook Time 490 Mins
Total Time 510 Mins

02 Ingredients

1 cup Corn chips

2 Green onions, thinly sliced

1/2 cup Sour cream

Kosher salt and freshly ground black pepper, to taste

1 tsp. Hot sauce, optional

1 1/2 tsp. Ground cumin

2 tsp. Dried oregano

2 tsp. Smoked paprika

3 tbsp. Chili powder

14.5 oz. Petite diced tomatoes

15 oz. Crushed tomatoes

16 oz. Black beans, rinsed and drained

16 oz. Red kidney beans, rinsed and drained

2 1/2 cups Beef stock

1 Poblano chili, minced

1 Sweet onion, diced

3 cloves Garlic, minced

2 pounds Lean ground beef

1 tbsp. Olive oil

03 Method

Step 1

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion, and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.

Step 2

Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin, and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.

Step 3

Serve immediately, garnished with sour cream, green onions, and corn chips, if desired.

04 Author