Slow Cooker Hearty Chili (Printer-Friendly Version)
Robust chili with ground beef, kidney beans, and smoky spices cooked low and slow for deep flavor.
# What You'll Need:
→ Meat
01 -
2 lb ground beef
→ Vegetables
02 -
1 large onion, diced
03 -
1 red bell pepper, diced
04 -
4 cloves garlic, minced
→ Legumes
05 -
1 can (15 oz) kidney beans, drained and rinsed
→ Canned Goods
06 -
2 cans (14.5 oz each) diced tomatoes with juices
07 -
1 can (8 oz) tomato sauce
→ Broth and Seasonings
08 -
2 beef bouillon cubes
09 -
½ cup beef broth
10 -
2 Tbsp chili powder
11 -
1 Tbsp smoked paprika
12 -
1 tsp ground cumin
13 -
1 tsp dried oregano
14 -
1 tsp salt
15 -
½ tsp freshly ground black pepper
16 -
½ tsp cayenne pepper (optional)
17 -
½ tsp freshly squeezed lime juice
# Steps to Follow:
01 -
In a large skillet over medium-high heat, brown the ground beef thoroughly, breaking up large clumps. Drain excess fat to prevent greasiness.
02 -
In the same skillet, add diced onion, red bell pepper, and minced garlic. Cook until softened and translucent, about 3 to 5 minutes, to develop sweetness and deepen flavor.
03 -
Transfer browned beef and sautéed aromatics to the slow cooker. Add kidney beans, diced tomatoes with juices, tomato sauce, beef bouillon cubes, chili powder, smoked paprika, cumin, oregano, salt, black pepper, cayenne pepper if using, beef broth, and lime juice. Stir thoroughly to combine.
04 -
Cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow flavors to meld and beef to tenderize.
05 -
Taste and adjust salt, heat, and acidity as needed. Serve garnished with your choice of toppings, such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
# Additional Tips:
01 -
Browning the meat enhances depth of flavor through the Maillard reaction.
02 -
Toast spices briefly to release essential oils and intensify aroma.
03 -
Add lime juice at the end to brighten flavors without muting slow-cooked depth.
04 -
Gradually add cayenne or serve on the side to accommodate varying heat preferences.