Description
This hearty Slow-Cooker Beef Chili recipe combines tender ground beef, kidney beans, tomatoes, and a blend of bold spices to create a rich and flavorful chili perfect for cozy meals. Slow-cooked for several hours to develop deep flavors, it’s ideal served with classic toppings like shredded cheddar, sour cream, and Fritos for added texture and taste.
Ingredients
Scale
Main Ingredients
- 1 Tbsp. vegetable or canola oil
- 1 large yellow onion, chopped (about 1 1/2 cups)
- Kosher salt, to taste
- 4 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 2 lb. (85% lean) ground beef
- Freshly ground black pepper, to taste
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- Pinch of cayenne pepper or chipotle chili powder (optional)
- 2 (15-oz.) cans kidney beans, drained and rinsed
- 1 (28-oz.) can crushed tomatoes
- 1 cup beer, low-sodium beef broth, or water
- 1 lime, halved
Optional Toppings
- Fritos
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
Instructions
- Sauté onion and aromatics: Heat oil in a large skillet over medium-high heat. Add the chopped onion, season with salt, and cook while stirring occasionally, until the onions are slightly softened and translucent, about 7 to 9 minutes. Add the garlic and cook, stirring, for about 1 minute until fragrant. Stir in the tomato paste and cook, stirring constantly, until it darkens to a brick-red color, about 1 to 2 minutes. Transfer this mixture to a large slow cooker.
- Brown the beef and add spices: Using the same skillet over medium heat, break up the ground beef and season with salt and freshly ground black pepper. Cook undisturbed for about 5 minutes until mostly browned but not fully cooked through. Add chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook, stirring, for 1 minute or until fragrant. Transfer the beef mixture to the slow cooker with a slotted spoon, discarding excess fat.
- Add beans, tomatoes, and liquid: Into the slow cooker, add the drained and rinsed kidney beans, crushed tomatoes, and your choice of beer, low-sodium beef broth, or water. Season with salt and pepper to taste and stir gently to combine.
- Slow cook the chili: Cover the slow cooker and cook on low heat for 4 to 6 hours. During the last 20 minutes of cooking, uncover if you want the chili to thicken slightly.
- Finish and serve: Just before serving, squeeze the juice from the lime halves over the chili and adjust seasoning with additional salt and pepper if needed. Serve topped with optional Fritos, shredded cheddar cheese, sliced scallions, and sour cream for extra flavor and texture.
Notes
- For a spicier chili, increase the cayenne pepper or add hot sauce to taste.
- Using beer adds depth of flavor; substitute with beef broth or water if preferred.
- To make this chili gluten-free, ensure beer choice is gluten-free or use broth/water.
- Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.
- To thicken the chili further, uncover and cook on low for an additional 20-30 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 70 mg
