Description
A rich and hearty crockpot chili that’s perfect for chilly evenings or gatherings, combining lean ground beef, beans, and flavorful spices for a comforting meal.
Ingredients
Scale
- 2 lb lean ground beef (90/10 or 93/7)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 15 oz black beans, drained and rinsed
- 30 oz kidney beans, drained and rinsed (two 15oz cans)
- 30 oz diced tomatoes, with their juice
- 10 oz diced tomatoes and green chilis, with juice
- 30 oz tomato sauce
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart until fully cooked and no longer pink.
- Add in the diced onion, cooking until softened.
- Stir in minced garlic and cook for another 30 seconds.
- Sprinkle in the cumin, chili powder, garlic powder, oregano, salt, and black pepper. Mix well to coat the beef mixture with spices.
- Transfer the seasoned beef mixture into your slow cooker.
- Stir in the black beans, kidney beans, diced tomatoes, tomatoes with green chilis, and tomato sauce.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing those flavors to meld beautifully.
- Taste and adjust seasoning as needed. Serve hot with your favorite toppings like cheese, sour cream, or avocado.
Notes
This chili can be customized with toppings such as shredded cheese, sour cream, or fresh avocado. Store leftovers in an airtight container for up to three days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg