Slow Cooked Chili
Cozy up with a bowl of hearty, flavorful Slow Cooked Chili—a perfect blend of tender ground beef, savory spices, and a medley of beans slow-simmered to perfection. This comforting recipe combines smoky paprika, bold chili powder, and a touch of cayenne for a spicy kick, balanced by the richness of tomato sauce and beef broth. With just 20 minutes of prep time, the rest of the magic happens in your slow cooker, making it an effortless but deeply satisfying meal. Garnish with shredded cheddar, sour cream, and fresh green onions for the ultimate crowd-pleaser. Whether you're feeding a hungry family or meal-prepping for the week, this slow-cooked chili is a must-try for any chili lover! Perfect for game days, potlucks, or chilly evenings.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large, diced onion
- 1 large, diced green bell pepper
- 3 cloves, minced garlic
- 28 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned black beans
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 cup beef broth
- 1 tablespoon olive oil
- 0.5 cup (optional for topping) shredded cheddar cheese
- 0.5 cup (optional for topping) sour cream
- 2 stalks, chopped (optional for garnish) green onions
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat and transfer the beef to the slow cooker.
In the same skillet, add the diced onion and green bell pepper. Sauté for 3-4 minutes, until softened, then add the minced garlic and cook for another 30 seconds. Transfer the mixture to the slow cooker.
Add the canned diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, ground cumin, smoked paprika, salt, black pepper, cayenne pepper, and beef broth to the slow cooker.
Stir everything together until well combined.
Set the slow cooker to low heat and cook for 6 hours, or until the flavors have melded together and the chili is thickened.
Taste and adjust seasoning if needed before serving.
Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions if desired.
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.3 g | 325% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 8787 mg | 382% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 105.0 g | 375% | |
| Total Sugars | 56.9 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1430 mg | 110% | |
| Iron | 52.9 mg | 294% | |
| Potassium | 8382 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
