Slow Cooker Chili Recipe

Print Recipe

5 from 2 votes

Slow Cooker Chili Recipe

Slow Cooker Chili is packed with meat, beans, and flavor! It comes together in minutes then the crockpot does the rest.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course, Side Dish, Soup

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

1 pound ground beef
1½ tbsp sugar
1 tbsp garlic powder
1 tbsp chili powder
2 tbsp cumin
1 tsp garlic salt
1/2 tsp paprika
pepper
1 1/2 cups beef broth, full sodium
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can Red kidney beans drained and rinsed
2 (8 oz.) cans tomato sauce

Optional Toppings

sour cream
cheese
green onions

Instructions

In a skillet, cook ground beef until browned and cooked through. Drain fat.
Add sugar, garlic powder, chili powder, cumin, garlic salt, paprika, and pepper. Stir and cook for an additional minute.
Transfer to a large slow cooker. Add beef broth, diced tomatoes, drained kidney beans, and tomato sauce to the slow cooker.
Stir and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Season with more garlic salt and pepper, if desired.
Add any toppings (sour cream, cheese, green onions, etc.) before serving.

Notes

Extra flavors. Here are a few extras to make this dish your own:

Add a polenta flavor by using cornmeal. Just a few tablespoons will do. Note that it will also thicken the chili, which can be balanced with a little extra broth.
Citrus: lemon or lime juice can add a clean, fresh tang.
Brown sugar helps balance flavors.

STORE in an airtight container(s) in the fridge for 3-4 days. Leftovers can be used to make other delicious meals: chili Baked Potato, chili Hot Dogs, chili Nachos, or chili mac.

FREEZE. Let the Crockpot Chili cool and add it to the desired size of freezer-safe containers. Freeze it for 4-6 months. Thaw in the refrigerator, allowing 24 hours for every 5 lbs.

Nutrition