Ingredients
Equipment
Method
- Brown the ground beef, breaking it apart with a spoon. Drain off any excess grease.1.5 pounds lean ground beef
- Add the chopped yellow onion to the same skillet (without draining it completely, if you wish, to retain some of the beefy flavor) and cook until softened, 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, chopped, 2 cloves garlic, minced
- Transfer the browned ground beef, sautéed onion and garlic mixture to your slow cooker. Add the crushed tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, undrained diced tomatoes, undrained diced green chilies, and the undrained can of diced tomatoes and green chilies (Rotel).1.5 pounds lean ground beef, 1 large yellow onion, chopped, 2 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can diced tomatoes, undrained, 1 (4 ounce) can diced green chilies, undrained, 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix everything together thoroughly to ensure the spices are evenly distributed throughout the chili.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, Pinch cayenne pepper for extra heat
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors have melded and the chili is heated through.
- Before serving, give the chili a good stir. Taste and adjust seasonings if necessary, adding more salt or pepper as desired.1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
Notes
Properly storing and reheating your delicious Slow Cooker Ground Beef Chili is key to enjoying it throughout the week. Once the chili has cooled down to room temperature (this usually takes about 1-2 hours), transfer it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in individual portions or larger containers. Allow the chili to cool completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 2-3 months. Label your containers with the date for easy tracking.
