Slow Cooker Chili by Sarah DiGregorio
A hearty and flavorful slow cooker chili recipe by Sarah DiGregorio, perfect for a comforting meal. This chili combines ground beef, beans, tomatoes, and a blend of spices slow-cooked to perfection.
- 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 (28-ounce) can crushed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (6-ounce) can tomato paste
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne 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.
Drain excess fat from the skillet and transfer the cooked beef, onions, and garlic to the slow cooker.
Add crushed tomatoes, tomato paste, beef broth, kidney beans, black beans, and pinto beans to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili and taste to adjust seasoning if necessary.
Serve hot with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.