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A warm bowl of beef chili topped with shredded cheese and sour cream in a slow cooker.

Classic Slow Cooker Chili

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 345 kcal

Ingredients
  

  • 2 pounds lean ground beef
  • 1 large yellow onion, diced
  • 3 cloves garlic , minced
  • 2 cans (15 ounces each) dark red kidney beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef until cooked through, approximately 7-10 minutes.
  • Drain the rendered fat from the skillet and transfer the beef to a 6-quart slow cooker.
  • Add the diced onion, minced garlic, kidney beans, crushed tomatoes, and tomato sauce to the slow cooker.
  • Incorporate the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
  • Pour in the beef broth and stir the mixture until the ingredients are evenly distributed.
  • Secure the lid on the slow cooker and cook on the low setting for 7 to 8 hours.
  • Uncover, stir once more, and adjust seasoning with salt and pepper to taste before serving.