Description
A forgiving, dump-and-go slow cooker chili that is thick, hearty, and packed with flavor. This budget-friendly meal uses ground beef, kidney and black beans, and salsa for a comforting dinner that tastes better the next day.
Ingredients
- 1.5 lbs ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce (no salt added)
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 1 jar (16 oz) salsa (medium or hot)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn (optional)
- 1–2 jalapeños, sliced (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned, about 6-8 minutes. Drain any excess grease.
- In the same skillet, add a splash of oil if needed. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Transfer the beef and onion mixture into a 6-quart slow cooker.
- Add the tomato sauce, diced tomatoes (draining excess liquid if desired), salsa, drained kidney beans, and drained black beans to the slow cooker.
- Sprinkle in the chili powder, cumin, smoked paprika, brown sugar, salt, and pepper. Stir well to combine.
- Cover and cook on LOW for 6-8 hours. For a quicker option, cook on HIGH for 3-4 hours, though flavor development is better on LOW.
- After cooking, taste and adjust seasoning if needed. If the chili is too thin, cook uncovered for the last 30 minutes to thicken. If too thick, add a splash of beef broth or water.
- Stir in frozen corn if using. Serve hot with desired toppings.
Notes
[‘Browning the beef first adds significant flavor and texture compared to adding it raw.’, ‘Draining and rinsing beans removes excess sodium and starch, helping control thickness.’, ‘This chili tastes even better the next day as flavors meld.’, ‘Freezes well for up to 3 months.’, ‘Use fire-roasted tomatoes for a smoky depth.’, ‘To thicken naturally, mash some beans against the side of the pot or use a cornstarch slurry.’]
- Prep Time: 18 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 12
- Protein: 28
Keywords: slow cooker chili, crockpot beef chili, easy dinner, meal prep, budget friendly, ground beef recipe, bean chili, comfort food