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Slow Cooker Chili
Imagine making delicious chili without the hassle of constant stirring or watching over a hot stove. The slow cooker is your culinary sidekick, turning simple ingredients into a flavorsome masterpiece with minimal effort. Let’s break down this easy slow cooker chili recipe.
Start by browning 2 pounds of ground beef in a skillet until fully cooked. Drain the excess fat, then transfer the beef to the slow cooker. Add a finely chopped onion, 3 minced garlic cloves, two cans of diced tomatoes, a can of tomato sauce, and cans of kidney beans, black beans, and corn.
Time to spice it up – sprinkle in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of paprika, 1 teaspoon of oregano, and half a teaspoon of cayenne pepper. Season with salt and black pepper to taste. Stir everything well, ensuring the spices are evenly mixed.
Cover the slow cooker, set it to low heat, and let the chili cook for 6-8 hours. During this time, the flavors will mingle, and the ingredients will become tender. Taste the chili and adjust the seasoning if necessary.
Once the slow cooker has done its magic, let the chili rest for about 15 minutes before serving. Ladle it into bowls, and if you’re feeling fancy, garnish with shredded cheese, sour cream, or chopped green onions.
This slow cooker chili is a low-key, laid-back recipe – perfect for lazy days when you want a hearty meal without the fuss. Make it your own by adding favorite toppings, and enjoy the simplicity of a dish that only asks for your time, not your constant attention.
Slow Cooker Chili
Embrace culinary liberation with this easy Slow Cooker Chili. In just 15 minutes of prep, let the slow cooker work its magic over 6-8 hours. Ground beef, beans, and spices create a Tex-Mex masterpiece. Serve for 6-8 at an estimated cost of $15-$20. A one-pot wonder, this comforting dish requires minimal effort for maximum flavor. Garnish, savor, and enjoy the simplicity of a savory chili.
Equipment
- Slow Cooker
Ingredients
- 2 lbs ground beef
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 cans (14 oz) diced tomatoes undrained
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn kernels drained
- 1 green bell pepper diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
Garnish
- Shredded cheese
- sour cream
- green onions chopped
Instructions
- Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Slow Cooker Setup: Transfer the cooked beef to the slow cooker. Add chopped onions, minced garlic, diced tomatoes, tomato sauce, kidney beans, black beans, corn, and diced green bell pepper.
- Seasoning: Sprinkle chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker.
- Mix Well: Stir the ingredients thoroughly to ensure the spices are evenly distributed.
- Slow Cook: Cover the slow cooker and set it to low heat. Let the chili cook for 6-8 hours, allowing the flavors to meld and the ingredients to become tender.
- Check and Adjust Seasoning: Taste the chili and adjust the seasoning if needed.
- Serve: Once the chili is done, let it rest for about 15 minutes before serving. Ladle it into bowls and garnish with shredded cheese, sour cream, and chopped green onions if desired.
Notes
- This chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to customize the chili by adding your favorite toppings, such as avocado, cilantro, or jalapeños.
- For a spicier kick, increase the amount of cayenne pepper or add a diced jalapeño to the mix.
- This recipe can easily be doubled for a larger crowd or leftovers. Adjust cooking times accordingly.
