Slow Cooker Chili
Slow Cooker Chili is loaded with chunks of ground beef cooked in a flavorful chili sauce with beans. It is a perfect cozy meal for cool, busy days.
- Prep time
- 20 min
- Cook time
- 6 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Pounds Lean Ground Beef (90% Lean or Higher)
- 1 Large Sweet Yellow Onion (Diced)
- 3 Cloves Garlic (Pressed or Finely Minced)
- 3 Tablespoons Chili Powder
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Smoked Paprika
- 2 Teaspoons Oregano
- 1 Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- 2 Teaspoons Dark Brown Sugar
- 2 Teaspoons Better Than Bouillon Chicken Base
- 6 Ounces Tomato Paste (1 - Small Can)
- 1 Cup Beef Broth
- 16 Ounces Tomato Sauce (2 - 8 Ounce Cans)
- 29 Ounces Diced Tomatoes (2- 14.5 Ounce Cans)
- 30 Ounces Dark Red Kidney Beans, Drained and Rinsed (2- 15 Ounce Cans )
Instructions
- 1
Brown the Meat. In a large 10" skillet brown (sear) the ground beef in batches over high to medium-high heat. Transfer the browned ground beef to a slow cooker.
- 2
Cook the Onion. Add the chopped yellow onion to the skillet and cook the onion over medium heat until it is golden brown and translucent.
- 3
Add Seasonings. Stir in the garlic, chili powder, ground cumin, smoked paprika, oregano, onion powder, garlic powder, dark brown sugar, and chicken bouillon. Cook the onion with the seasonings for 1 to 2 minutes until fragrant and well combined.
- 4
Add to Slow Cooker. Add the cooked onions and spices, tomato paste, and beef broth to the browned ground beef in the slow cooker and stir well.
- 5
Add Tomato Sauce and Tomatoes. Add the tomato sauce and petite diced tomatoes and stir well to combine everything. Cover and cook on low for 5 hours.
- 6
Add Kidney Beans. Stir in the drained and rinsed kidney beans and continue to cook on low for another hour to thoroughly heat the beans.