Slow Cooker Cowboy Chili
Get ready to savor the bold and hearty flavors of Slow Cooker Cowboy Chili, the ultimate comfort food for chilly evenings. This slow-cooked masterpiece combines tender, perfectly browned ground beef with a medley of fresh veggies like onions, bell peppers, and garlic, along with robust spices like chili powder, cumin, and smoked paprika to create a rich and smoky flavor profile. Packed with protein from black beans, pinto beans, and a hint of sweetness from corn kernels, this chili is simmered to perfection in a tomato-based broth for hours, making it irresistibly thick and flavorful. Easy to prepare and perfect for feeding a crowd, this dish is ideal for game day, potlucks, or cozy family dinners. Serve it with your favorite toppings—like shredded cheese, sour cream, tortilla chips, or green onions—for a customizable meal guaranteed to impress. Keywords: slow cooker chili, cowboy chili recipe, hearty chili, comfort food chili, easy slow cooker recipes.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion
- 1 medium green bell pepper
- 3 large garlic cloves
- 15 ounces diced tomatoes with green chilies (Rotel)
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounces black beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup beef broth
- 1 tablespoon vegetable oil
Instructions
Heat a large skillet over medium-high heat. Add the vegetable oil and brown the ground beef until no longer pink. Drain any excess fat and transfer the beef to the slow cooker.
Finely chop the onion, green bell pepper, and garlic. Add them to the same skillet and sauté for 3-4 minutes until softened. Transfer the sautéed vegetables to the slow cooker.
Add the diced tomatoes with green chilies, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.
Add the black beans, pinto beans, and frozen corn to the slow cooker, mixing them with the other ingredients.
Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and ground black pepper over the mixture. Stir until the spices are evenly incorporated.
Pour the beef broth into the slow cooker and give everything a final stir to combine.
Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
After cooking, taste and adjust seasoning if needed. Serve the chili warm with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or tortilla chips.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 5181 mg | 225% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 77.2 g | 276% | |
| Total Sugars | 49.2 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6604 mg | 141% | |
*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.
