Slow Cooker Chili (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 big onion, finely chopped
02 -
3 garlic cloves, finely grated
03 -
2 pounds of lean ground beef (93/7 or 90/10)
→ Seasonings
04 -
1 teaspoon dried oregano
05 -
2 tablespoons of chili powder
06 -
1 1/2 teaspoons of salt; adjust to preference
07 -
2 teaspoons ground cumin
08 -
1/2 teaspoon freshly cracked pepper
09 -
1 teaspoon garlic powder
→ Additional Ingredients
10 -
30 ounces of crushed tomatoes with their juice
11 -
15 ounces black beans, drained and rinsed
12 -
30 ounces of tomato sauce
13 -
30 ounces kidney beans (two 15-ounce cans), drained and rinsed
14 -
10 ounces diced tomatoes mixed with green chilis, including the liquid
# Instructions:
01 -
Heat up a big pan over medium-high heat. Toss in the ground beef and cook, breaking it into bits, until the fat starts to cook off—this takes around 4-5 minutes.
02 -
Throw the chopped onion into the pan and let it soften up for 4-5 minutes. Add the grated garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Keep stirring for 30 seconds as everything blends together.
03 -
Scoop up that cooked beef and spice mixture and transfer it into a 6-quart slow cooker.
04 -
Dump the rinsed black beans, drained kidney beans, tomato sauce, crushed tomatoes with juice, and the diced tomatoes and green chilis (including their liquid) into the slow cooker. Stir until it’s all mixed up.
05 -
Set the slow cooker to high for 3-4 hours or low for 6-8 hours. Taste and tweak the seasoning towards the end if it needs it. Serve it warm.
# Notes:
01 -
If you like thicker chili, swap out the diced tomatoes for crushed ones.
02 -
Top it with shredded cheese, some sour cream, or avocado slices to make it extra tasty.