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