Description
This Slow Cooker Chili Recipe is hearty, bold, and packed with Tex-Mex flavor. Perfect for chilly nights, busy weekdays, or easy meal prep!
Ingredients
• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely minced
• 2 (14.5 oz) cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup beef broth (optional)
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp unsweetened cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• Shredded cheddar cheese, for serving (optional)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion for 3 minutes, then garlic for 30 seconds.
2. Add ground beef and cook until browned. Drain most fat, leaving about 2 tablespoons if desired.
3. Transfer beef and onion mixture to the slow cooker.
4. Stir in diced tomatoes, tomato sauce, beef broth (if using), and all spices: chili powder, cumin, paprika, cocoa powder, sugar, and coriander.
5. Season with salt and pepper to taste.
6. Cover and cook on LOW for 5–6 hours.
7. Stir in kidney beans in the final 10 minutes to warm through.
8. Serve hot with desired toppings like cheddar, sour cream, or green onions.
Notes
– You can skip the beef broth for a thicker chili.
– Use ground turkey or plant-based meat for a lighter version.
– Bloom spices with onions and garlic for richer flavor.
– Freeze leftovers in single portions for easy future meals.
– Optional toppings include hot sauce, chopped jalapeños, or crushed tortilla chips.
- Prep Time: 15
- Cook Time: 370
- Method: Slow Cooker
- Cuisine: Tex-Mex