Description
This comforting Slow Cooker Chili recipe features lean ground beef simmered with onions, garlic, diced tomatoes, chili beans, and rich tomato sauce, seasoned with chili powder and cumin. Perfect for an easy, flavorful meal served with your favorite toppings like sour cream, grated cheese, green onions, and Fritos.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs. lean ground beef
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cans (15 ounces each) chili beans in sauce, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- Sour cream
- Grated cheese
- Chopped green onions
- Fritos corn chips
Instructions
- Cook the Beef Mixture: In a large skillet over medium heat, cook the lean ground beef along with the chopped white onion and minced garlic for 8 to 10 minutes. Stir occasionally until the beef is thoroughly browned. Drain excess grease from the skillet to reduce fat content.
- Combine Ingredients in Slow Cooker: Transfer the cooked beef mixture into a greased 4 to 6 quart slow cooker. Add the diced tomatoes (with juice), chili beans in sauce (undrained), tomato sauce, chili powder, ground cumin, salt, and black pepper. Stir all ingredients well to evenly combine.
- Slow Cook the Chili: Cover the slow cooker with its lid and cook the chili on low heat for 6 hours. This slow cooking process allows flavors to meld together beautifully and tenderizes the beef.
- Serve: After cooking, ladle the chili into bowls and serve warm. Garnish with your favorite toppings such as sour cream, grated cheese, chopped green onions, and Fritos corn chips for extra texture and flavor.
Notes
- For a spicier chili, consider adding cayenne pepper or diced jalapeños.
- You can substitute ground turkey or chicken for lean ground beef for a leaner option.
- Make sure to brown and drain the meat well to reduce excess fat.
- Slow cookers vary, so check the chili for doneness and adjust seasoning if necessary before serving.
- Leftover chili can be refrigerated for up to 4 days or frozen for longer storage.
