BEST SPICY EASY slow cooker Chili Recipe is your answer to a flavorful, ready-to-eat meal with minimal effort. This recipe delivers a hearty and satisfying bowl of chili, perfect for busy weeknights or cozy weekends, making it an indispensable addition to your recipe repertoire.
Key Ingredients for BEST SPICY EASY slow cooker Chili Recipe
- 1.5 pounds ground beef (80/20 or 90/10 recommended)
- 1 large yellow onion, chopped
- 2 bell peppers (any color, chopped)
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (4 ounce) can diced green chilies, undrained
- 1 (6 ounce) can tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, jalapeño slices
How to Make BEST SPICY EASY slow cooker Chili Recipe
This BEST SPICY EASY slow cooker Chili Recipe is a dream for anyone seeking comfort food without the fuss. Imagine a rich, aromatic stew simmering away, filling your home with incredible aromas. It’s incredibly simple, requiring just a few minutes of prep before the slow cooker does all the work, resulting in a deeply flavorful and satisfying meal with a wonderfully tender texture. The total preparation time is a mere 15 minutes, making it perfect for even the busiest schedules.
Step-by-Step Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Combine in Slow Cooker: Transfer the browned beef and sautéed vegetables into your slow cooker.
- Add Canned Goods: Add the undrained diced tomatoes, drained and rinsed kidney beans, black beans, and pinto beans to the slow cooker. Stir in the undrained diced green chilies and the tomato paste.
- Pour in Broth: Pour the beef broth into the slow cooker.
- Add Seasonings: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and dried oregano. Season generously with salt and freshly ground black pepper.
- Stir Well: Stir all the ingredients together thoroughly to ensure everything is well combined.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is thoroughly heated and the flavors have melded.
- Taste and Adjust: Before serving, taste the chili and adjust seasonings as needed. You may want to add more salt, pepper, or cayenne pepper for extra heat.
- Serve Hot: Ladle the hot chili into bowls and serve with your favorite toppings.
Why You’ll Love This BEST SPICY EASY slow cooker Chili Recipe
You’ll absolutely adore this BEST SPICY EASY slow cooker Chili Recipe for its incredible heartiness and wonderfully spicy kick that warms you from the inside out. Unlike store-bought or simpler versions, this chili boasts a complex depth of flavor thanks to the slow cooking process, allowing the herbs and spices to truly meld. Plus, making it at home is incredibly budget-friendly, saving you money while delivering a restaurant-quality meal. The array of vibrant, flavorful toppings allows for endless customization, making each bowl uniquely yours.
Forget the stress of complicated cooking; this chili is designed for maximum flavor with minimal effort, a true lifesaver for busy households. It’s the kind of comforting dish that makes any day feel a little brighter and a lot more delicious, perfect for feeding a crowd or enjoying as a satisfying meal prep. Don’t wait any longer – gather your ingredients and let your slow cooker do the magic to experience this incredibly rewarding and flavorful chili today!
Storing and Reheating Tips
This BEST SPICY EASY slow cooker Chili Recipe is perfect for meal prep, and leftovers store beautifully.
- Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the chili cool completely and then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep in the freezer for up to 3 months.
- Reheating:
- Stovetop: Reheat portions of chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if the chili has thickened too much.
- Microwave: Heat individual servings in the microwave on high power in 1-2 minute intervals, stirring between each, until hot.
- From Frozen: Thaw frozen chili overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This BEST SPICY EASY slow cooker Chili Recipe is a testament to how simple ingredients and a little patience can create something truly spectacular. Give this recipe a try; you’ll be amazed at the depth of flavor you can achieve with such minimal effort, and it’s sure to become a family favorite.
BEST SPICY EASY slow cooker Chili Recipe
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain off any excess grease.1.5 pounds ground beef
- Add the chopped onion and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.1 large yellow onion, 2 bell peppers, 1.5 pounds ground beef
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.3 cloves garlic
- Transfer the browned beef and sautéed vegetables into your slow cooker.
- Add the undrained diced tomatoes, drained and rinsed kidney beans, black beans, and pinto beans to the slow cooker. Stir in the undrained diced green chilies and the tomato paste.1 (28 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans, 1 (4 ounce) can diced green chilies, 1 (6 ounce) can tomato paste
- Pour the beef broth into the slow cooker.1 cup beef broth
- Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and dried oregano. Season generously with salt and freshly ground black pepper.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
- Stir all the ingredients together thoroughly to ensure everything is well combined.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is thoroughly heated and the flavors have melded.
- Before serving, taste the chili and adjust seasonings as needed. You may want to add more salt, pepper, or cayenne pepper for extra heat.to taste salt, to taste freshly ground black pepper, 1/2 teaspoon cayenne pepper
- Ladle the hot chili into bowls and serve with your favorite toppings.