Description
A hearty and flavorful slow cooker chili recipe by Sarah DiGregorio, perfect for cozy dinners. This chili combines ground beef, beans, tomatoes, and a blend of spices, slow-cooked to perfection for a rich and comforting meal.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
1/2 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the diced tomatoes with juice, kidney beans, black beans, tomato sauce, and beef broth to the slow cooker.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning with additional salt and pepper if desired.
Serve hot with your favorite chili toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours