Slow Cooker Beef Chili
This easy crockpot chili calls for ground beef, beans, and homemade chili seasoning. Warm and comforting, this set it and forget it meal is the ultimate dinner that's perfect for busy days.
Servings: 8
Ingredients
- 2 lbs. ground beef we use 85% fat
- 1/2 medium yellow onion finely diced
- 4 cloves garlic minced
- 15 oz. butter beans beans drained and rinsed
- 30 oz. kidney beans drained and rinsed
- 15 oz. tomato sauce
- 28 oz. crushed tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 2 teaspoons hot sauce we use tabasco
- ¼ cup chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon ground pepper
- 2 cups beef broth or chicken broth/water
Instructions
- Heat a large skillet over medium/high heat and add the beef to the pan.
- Break the meat up into small pieces and cook for 3-4 minutes.
- Add the yellow onion and garlic to the pan and cook all the ingredients together until the ground beef is almost fully cooked but still has hints of pink.
- Drain off half of the ground beef grease (keeping some in the beef for the chili) and pour the beef mixture into the slow cooker.
- Add the rest of the chili ingredients to the slow cooker and mix until combined.
- Cover and cook on low for 3-4 hours.
- Serve with Greek yogurt, cheddar cheese, and avocado.
Video
Notes
- Storage: Store slow cooker chili in an airtight container in the refrigerator for up to 5 days. Chili tends to thicken as it cools, so leftover chili will likely be thicker than when you first made it. Add 1 tablespoon of broth or water at a time to thin out the chili to your desired consistency.
- Freezer Instructions: Let the chili cool completely, transfer it to freezer-safe containers, seal, and freeze for up to 3 months.
Nutrition
Calories: 394kcal | Carbohydrates: 36g | Protein: 34g | Fat: 14g | Fiber: 8g | Sugar: 12g