Description
A true dump-and-go slow cooker chili made with lean ground beef, kidney beans, black beans, tomatoes, beef broth, and a simple homemade chili seasoning blend.
Ingredients
1 1/2 pounds 90% lean ground beef
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 cans (15 ounces each) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes, with juices
1 can (15 ounces) tomato sauce
1 cup low-sodium beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper, optional
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese, optional for serving
1/2 cup sour cream, optional for serving
1/2 cup diced red or yellow onion, optional for serving
1 avocado, diced, optional for serving
2 cups tortilla chips, lightly crushed, optional for serving
Instructions
1. Add the lean ground beef to a 6-quart slow cooker. Use a sturdy spoon or spatula to break the raw beef into small pieces across the bottom.
2. Add the diced onion and minced garlic.
3. Add the drained and rinsed kidney beans, black beans, diced tomatoes with their juices, tomato sauce, and beef broth.
4. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, oregano, and cayenne pepper if using. Pour in the Worcestershire sauce.
5. Stir thoroughly, breaking the beef into smaller pieces and distributing it evenly through the beans and tomato mixture.
6. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Ground beef should be completely cooked and reach 160°F.
7. If possible, stir the chili about halfway through cooking and break apart any larger pieces of beef.
8. Stir thoroughly when cooking is complete. For thicker chili, leave the slow cooker uncovered on HIGH for 15 to 20 minutes, or mash about 1/2 cup of the beans against the side and stir them back into the chili.
9. Taste and adjust the seasoning as needed. Serve hot with shredded cheddar, sour cream, diced onion, avocado, or crushed tortilla chips if desired.
Notes
Use 90% lean ground beef because the meat cooks directly in the chili and there is no separate grease-draining step.
Break the raw ground beef into small pieces before cooking rather than placing one compact block in the slow cooker.
Use canned, fully cooked beans for this recipe. Dried beans are not a direct substitute.
For a milder chili, omit the cayenne and use mild chili powder.
If the chili becomes too thick, stir in additional beef broth 1/4 cup at a time.
Refrigerate cooled leftovers in airtight containers for up to 4 days.
Freeze cooled chili in freezer-safe containers for up to 3 months.
Nutrition information is estimated and does not include optional toppings.
- Prep Time: 15 min
- Cook Time: 6 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Sugar: 8 g
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 11 g