Easy Slow Cooker Chili Recipe
A rich, hearty chili that’s perfect for serving a crowd on a chilly day.
Equipment
- 1 large skillet optional, but recommended
- 1 slow cooker
Ingredients
- 3 lbs ground beef
- 2 large onions, chopped
- 4 garlic cloves 2 teaspoons
- 3 tsp cumin, ground
- 3 tsp oregano leaves, dried
- 3 tsp cocoa powder, unsweetened
- 1 to 3 Serrano chilies, finely minced 1 Serrano = mild heat. 2 Serranos = medium heat (a good replacement for 1 tsp cayenne). 3 Serranos = “Woo! That’ll warm your winter coat!”
- 3 15 oz. cans red kidney beans do not drain
- 3 15 oz. cans tomato sauce
Instructions
Brown the Beef
- In a large skillet over medium heat, cook the ground beef, breaking it up as it browns. When no longer pink, drain excess grease if needed.
Add the Onions & Garlic
- Stir in the chopped onions and cook until softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute more.
Pour into Slow Cooker & Season the Pot
- Transfer the beef mixture to the slow cooker. Stir in the cumin, oregano, cocoa powder, salt (to taste), and minced Serrano chilies. Add the tomato sauce and kidney beans. Stir well to combine.Cook on high for 4 hours or low for 6–8 hours, until rich, thick, and deeply flavorful.
Notes
- Serrano chilies vary in heat; adjust the amount to your preference.
- This chili freezes well for up to 3 months.
- Do not drain the kidney beans—this helps create a rich, hearty texture.