Slow Cooker Hearty Chili (Printer-Friendly)
A rich chili simmered with beef, beans, and spices for warm, comforting flavors and satisfying texture.
# List of Ingredients:
→ Meat
01 -
2 pounds ground beef
→ Vegetables
02 -
1 large onion, diced
03 -
1 red bell pepper, diced
04 -
4 cloves garlic, minced
→ Canned Goods
05 -
1 can (15 ounces) kidney beans, drained and rinsed
06 -
2 cans (14.5 ounces each) diced tomatoes with juices
07 -
1 can (8 ounces) tomato sauce
→ Broth and Seasonings
08 -
2 beef bouillon cubes
09 -
½ cup beef broth
10 -
2 tablespoons chili powder
11 -
1 tablespoon smoked paprika
12 -
1 teaspoon ground cumin
13 -
1 teaspoon dried oregano
14 -
1 teaspoon salt
15 -
½ teaspoon freshly ground black pepper
16 -
½ teaspoon cayenne pepper (optional)
17 -
½ teaspoon freshly squeezed lime juice
# Preparation Steps:
01 -
Heat a large skillet over medium-high heat. Add ground beef, breaking up large clumps, and cook until browned thoroughly. Drain excess fat to prevent a greasy texture.
02 -
In the same skillet, add diced onion, red bell pepper, and minced garlic. Cook until softened and translucent, approximately 3 to 5 minutes, enhancing sweetness and depth.
03 -
Transfer browned beef and sautéed vegetables into the slow cooker. Add kidney beans, diced tomatoes with juices, tomato sauce, beef bouillon cubes, chili powder, smoked paprika, cumin, oregano, salt, black pepper, cayenne pepper if using, beef broth, and lime juice. Stir thoroughly to combine.
04 -
Set slow cooker to low and cook for 6 to 8 hours or on high for 3 to 4 hours to meld flavors and tenderize the meat.
05 -
Taste the chili and adjust salt, heat level, or acidity as needed. Serve warm with optional garnishes such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
# Additional Suggestions:
01 -
For enhanced aroma, toast chili powder, smoked paprika, and cumin briefly in a dry pan before adding.
02 -
Add lime juice at the end of cooking to brighten flavors without diminishing slow-cooked depth.
03 -
If desired, remove the slow cooker lid during the last 30 to 60 minutes to thicken the chili by evaporating excess liquid.