Description

A rich, hearty, and forgiving slow cooker chili that requires minimal effort. Perfect for busy weeknights, this recipe uses pantry staples to create a flavorful meal that freezes well and is customizable for any heat preference.

Ingredients

Scale

2 pounds ground beef (80/20 recommended)
1 large yellow onion, diced
4 cloves garlic, minced
15 oz can black beans, drained and rinsed
15 oz can red kidney beans, drained and rinsed
28 oz can diced tomatoes (fire-roasted preferred)
6 oz tube or 2.5 oz can tomato paste
1 cup beef broth (low-sodium)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Optional: 1-2 jalapeños, sliced
Optional: 1 cup corn, frozen or canned
Optional: 1 square dark chocolate (70%)

Instructions

Prep ingredients by dicing the onion, mincing the garlic, and rinsing/draining the beans.
Add the raw ground beef and diced onion to the bottom of a 6-quart slow cooker. Break the beef up slightly with your hands.
Add the drained black beans and kidney beans to the pot.
Pour in the diced tomatoes with their juices and add the tomato paste.
Pour in the beef broth and sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Add minced garlic and any optional add-ins like jalapeños or corn.
Stir everything together thoroughly to distribute spices evenly.
Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours if short on time).
Stir the chili once during cooking to prevent burning and ensure even distribution.
Taste and adjust seasoning. If too thick, add a splash of water or broth. If too thin, cook uncovered for the last 30 minutes.
If using, stir in a square of dark chocolate in the last 15 minutes of cooking.
Serve hot with toppings such as shredded cheese, sour cream, cilantro, or cornbread.

Notes

You do not need to brown the beef first; the slow cooker will cook it through gently. For a thicker chili, leave the lid off for the last hour or use a cornstarch slurry. This recipe freezes well for up to 3 months. Use low-sodium broth and rinse beans well to control sodium levels.

Prep Time: 5 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 35
Fiber: 10
Protein: 25

Keywords: slow cooker chili, beef and bean chili, meal prep, easy dinner, freezer friendly, comfort food, weeknight dinner