Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Break it apart with a spoon and cook until it's browned and no pink remains. Drain off any excess grease from the skillet.2 pounds ground beef
- Add the chopped onion and bell peppers to the same skillet (or directly into the slow cooker insert if it's stovetop safe). Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, 2 bell peppers, 3 cloves garlic
- Transfer the browned ground beef and sautéed vegetables to your slow cooker. Add the undrained diced tomatoes, drained and rinsed kidney beans, black beans, and pinto beans. Stir in the undrained Rotel diced tomatoes and green chilies, tomato paste, and beef broth.2 pounds ground beef, 1 large yellow onion, 2 bell peppers, 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 10 ounce can Rotel diced tomatoes and green chilies, 1 6 ounce can tomato paste, 1 cup beef broth
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, salt, freshly ground black pepper
- Stir all the ingredients together in the slow cooker until everything is well combined and the tomato paste and spices are evenly distributed.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks on low, the more the flavors will meld and deepen.
- Before serving, taste the chili and adjust seasonings as needed. You might want to add a little more salt, pepper, or chili powder.salt, freshly ground black pepper, 2 tablespoons chili powder
- Ladle the Heartwarming Classic Slow Cooker Chili Recipe into bowls and serve with your favorite toppings.
Notes
This chili is great for meal prep. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.
