Slow Cooker Hearty Chili (Ready-to-Print Version)
Hearty chili simmered slowly with beef, beans, and smoky spices for a comforting meal.
# What You’ll Need:
→ 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 -
2 tablespoons chili powder
10 -
1 tablespoon smoked paprika
11 -
1 teaspoon ground cumin
12 -
1 teaspoon dried oregano
13 -
1 teaspoon salt
14 -
½ teaspoon freshly ground black pepper
15 -
½ teaspoon cayenne pepper (optional)
16 -
½ cup beef broth
17 -
½ teaspoon freshly squeezed lime juice
# Step-by-Step Guide:
01 -
Heat a large skillet over medium-high heat and thoroughly brown the ground beef, breaking up any large clumps. Drain excess fat to prevent greasiness.
02 -
Using the same skillet, add diced onion, red bell pepper, and minced garlic. Cook until softened and translucent, approximately 3 to 5 minutes, to enhance sweetness and flavor.
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 (if using), beef broth, and lime juice. Stir thoroughly to combine.
04 -
Set the slow cooker to low and cook for 6 to 8 hours, allowing flavors to meld and beef to tenderize. Alternatively, cook on high for 3 to 4 hours.
05 -
Taste and adjust salt, heat, or acidity if necessary before serving. Serve warm, garnished with toppings such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños as desired.
# Handy Tips:
01 -
Browning the meat enhances depth of flavor through the Maillard reaction. Toast spices briefly to intensify aroma. Add lime juice at the end to brighten without dulling slow-cooked richness.
02 -
To thicken chili, remove the lid during the last 30 to 60 minutes of cooking or mash some beans.