Smokey Slow Cooker Chili
Dive into a bowl of hearty, flavorful comfort with this Smokey Slow Cooker Chili, a perfect blend of bold spices and tender ingredients that simmer to perfection over hours. Packed with smoky paprika, chipotle powder, and a medley of beans, this chili delivers a deeply satisfying depth of flavor that’ll warm you from the inside out. Ground beef is browned to perfection, then combined with diced tomatoes, tomato sauce, and savory beef broth to create a rich, robust base. With just 20 minutes of hands-on prep time, the slow cooker does all the work, making this recipe ideal for busy weeknights or game day gatherings. Serve it with toppings like shredded cheese, sour cream, or crunchy tortilla chips for a customizable finish. Easy to make, freezer-friendly, and irresistibly delicious, this smoky chili is sure to become a crowd-pleasing favorite in your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds ground beef (85% lean)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chipotle powder
- 2 tablespoons chili powder
- 1 teaspoon ground oregano
- 2 cans canned diced tomatoes (14.5 oz each)
- 1 can canned tomato sauce (15 oz)
- 2 cans canned kidney beans, drained and rinsed (15 oz each)
- 1 can canned black beans, drained and rinsed (15 oz)
- 1.5 cups beef broth
- 1 tablespoon dark brown sugar
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- optional toppings: shredded cheese, sour cream, green onions, tortilla chips
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into smaller crumbles with a wooden spoon, about 6-8 minutes. Drain any excess grease.
Transfer the cooked beef to the slow cooker. Add the diced onion, garlic, smoked paprika, ground cumin, chipotle powder, chili powder, and dried oregano. Stir well to combine.
Add the canned diced tomatoes (with their juices), tomato sauce, drained kidney beans, drained black beans, and beef broth into the slow cooker. Stir thoroughly to ensure all ingredients are evenly distributed.
Sprinkle in the dark brown sugar, salt, and black pepper. Stir again, then cover the slow cooker with the lid.
Cook the chili on LOW for 6 hours or HIGH for 3-4 hours, stirring occasionally if possible.
Taste the chili after cooking and adjust seasonings if needed, such as adding more salt, pepper, or chipotle powder for extra smokiness.
Ladle the chili into bowls and serve hot with your choice of optional toppings, such as shredded cheese, sour cream, green onions, or crushed tortilla chips.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 7125 mg | 310% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 31.1 g | ||
| Protein | 216.7 g | 433% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 752 mg | 58% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 5882 mg | 125% | |
*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.
