Slow cooker chili

Slow cooker chili—now that’s a winner! It’s hearty, flavorful, and perfect for a cozy meal. The best part? You toss everything into the slow cooker and let it work its magic. Here’s a classic slow cooker chili recipe that’s packed with flavor, perfect for a cold day or feeding a crowd.

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Slow Cooker Chili

Ingredients:

• 1 lb ground beef (or turkey/chicken for a leaner version)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 1 can (6 oz) tomato paste

• 1 can (4 oz) green chilies (optional for a bit of heat)

• 1 cup beef broth (or chicken broth for a lighter version)

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper (or to taste)

• 1/2 tsp cayenne pepper (optional for extra spice)

• 1 tbsp Worcestershire sauce (optional but adds great depth)

• 1/2 cup shredded cheddar cheese (for garnish)

• 1/4 cup sour cream (for garnish)

• Fresh cilantro or green onions (optional for garnish)

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Instructions:

1. Brown the Meat:

   • In a skillet over medium heat, brown the ground beef (or turkey/chicken) with the chopped onion and minced garlic. Cook until the meat is no longer pink and the onions are soft. Drain any excess fat.

2. Add to Slow Cooker:

   • Transfer the cooked meat mixture to the slow cooker. Add the kidney beans, black beans, diced tomatoes, tomato paste, green chilies (if using), and beef broth.

3. Season:

   • Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Add the Worcestershire sauce for extra umami.

4. Slow Cook:

   • Set the slow cooker to low for 6–7 hours, or high for 3–4 hours. The longer it cooks, the more the flavors will meld together, so I recommend going low and slow if you have the time.

5. Taste and Adjust:

   • About 30 minutes before serving, taste the chili and adjust seasoning as needed. If you like it thicker, you can let it cook uncovered for the last 30 minutes.

6. Serve:

   • Ladle the chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or green onions.

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Optional Add-ins and Variations:

• Beans: You can add more beans (like pinto or garbanzo) or use fewer beans if you prefer a meatier chili.

• Vegetarian Version: Skip the ground meat and add more beans and some extra veggies (like bell peppers, zucchini, or corn) for a veggie-packed chili.

• Heat Level: Add more cayenne or some hot sauce if you want a spicy kick, or leave out the green chilies for a milder version.

• Toppings: Feel free to get creative with toppings—sliced jalapeños, diced avocado, crushed tortilla chips, or a sprinkle of lime juice would all be great!

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💡 Pro Tip: If you have time, let the chili cool down and refrigerate it overnight. The flavors get even better after sitting for a day or two!

Are you a fan of a super spicy chili, or do you prefer to keep it on the milder side?