Slow Cooker Beef Chili
A rich tomato based sauce full of smoky flavor with tender beef and a hearty mix of beans. Tastes even better the next day!
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tbsp olive oil
- 1 kg lean ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp cinnamon
- 1 tsp seven spices or allspice
- salt to taste
- pepper to taste
- 2 cans diced tomatoes (400 grams each)
- 2 cans tomato sauce (400 g each)
- 1/2 cup beef broth
- 2 tbsp chili powder (*see note to make your own)
- 2 1/2 tsp cumin powder
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp sugar, white or brown will do
- 1/2 tsp ground coriander
- salt and pepper to taste
- 2 cans kidney beans (400 grams each)
- 1 can black beans
- shredded cheese, sour cream for serving
Instructions
- 1
Heat olive oil in a large skillet, then add onions and sauté for around 3 minutes or until soft. Add garlics and sauté another 30 seconds.
- 2
Add ground beef and cook until beef has browned, mashing it with a spoon to break apart the clumps of beef while it cooks. Add the cinnamon, seven spices, salt and pepper. Drain the fat.
- 3
Pour browned beef into slow cooker, add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander. Season with salt and pepper to taste.
- 4
Cover lid and cook on low heat for 5-6 hours.
- 5
Once the chili has thickened and is ready, stir in the drained cans of beans and leave to cook 15-20 minutes longer. Serve with desired toppings, and alongside rice, quinoa, cornbread or on top of baked sweet potatoes!