I am aware that everyone claims to have the best slow cooker chili recipe. I’m going to add one more to the list right now, so here it is. This one, in my opinion, poses a worthy challenge to everyone out there. Let me know what you think and together, let’s build the ideal slow cooker chili dinner. This has always been a family and friends favorite. Serve with chopped chives, hot sauce, sliced jalapenos (or habaneros if you want the heat), sour cream, shredded Cheddar cheese, and those toppings.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- ½ large onion, coarsely chopped
- 2 teaspoons finely chopped fresh garlic
- 1 ½ pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes and green chile peppers, undrained
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
- Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.
- I use a slow cooker liner for easy cleanup.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 16 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 1232 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Took to a pot luck event, and it was all gone! That would mean people really enjoyed this recipe. I used the entire mason jar of my canned tomatoes AND 1 Rotel tomato and chili can. It was plenty juicy enough without being runny. I also used 1 lb of pork and 1 lb of lamb ground meats. All other measurements were followed exactly as the recipe states. It turned out excellent!
Made as written and this had good flavor. I know that everyone has their opinion on what chili should be. Beans, no beans, thick enough where a spoon will stand up etc. I am definitely on the bean wagon but I do prefer my chili a little thinner than this. The only liquid was the little bit that comes with the tomatoes which was not near enough in my opinion. With that being said though, this is a great recipe for things like frito pie, chili cheese fries, and that sort of thing where you don’t want a lot of liquid.