Ingredients
Equipment
Method
- Brown the ground beef in a large skillet over medium-high heat. Cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease from the skillet.2 pounds ground beef (80/20 or 85/15 is great for flavor)
- Add the chopped yellow onion and chopped green and red bell peppers to the same skillet with the browned beef. Cook, stirring occasionally, until the vegetables have 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, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 3 cloves garlic, minced
- Transfer the browned beef and sautéed vegetable mixture into your slow cooker.
- Add the crushed tomatoes, undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and the undrained can of Rotel diced tomatoes and green chilies to the slow cooker.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained (mild or hot, to your preference)
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Add the salt and black pepper. Stir everything together to evenly distribute the spices.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 0.5 teaspoon cayenne pepper (optional, for extra heat), 1 teaspoon salt, or to taste, 0.5 teaspoon black pepper, or to taste
- Pour in the beef broth. Stir again to ensure all ingredients are well incorporated.1 cup beef broth (or water)
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chili is ready when the flavors have melded and the vegetables are tender.
- Taste the chili and adjust salt and pepper as needed before serving. If the chili is too thick for your liking, you can add a little more beef broth or water to reach your desired consistency.1 teaspoon salt, or to taste, 0.5 teaspoon black pepper, or to taste, 1 cup beef broth (or water)
- Ladle the hearty slow cooker chili into bowls and serve with your favorite toppings.
Notes
Once the chili has cooled slightly, transfer it into airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, chili freezes beautifully. Allow the chili to cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. Frozen chili will retain its best quality for up to 2-3 months. To reheat chilled chili, you can do so on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions on medium power, stirring every minute or so, until hot. For frozen chili, it's best to thaw it in the refrigerator overnight before reheating using either stovetop or microwave methods. You may need to add a splash of water or broth when reheating if it has thickened considerably.
