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Grandma’s Slow Cooker Beef Chili

Browned beef, kidney and black beans and a smoky spice blend slow-cooked into a thick, hearty chili.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 2 lb lean ground beef 85% lean
  • 1 medium yellow onion finely diced
  • 1 medium green bell pepper diced
  • 4 cloves garlic minced
  • 1 can (15 oz) kidney beans rinsed and drained
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (28 oz) crushed tomatoes with juice
  • 1 can (8 oz) tomato sauce unseasoned
  • 1 cup beef broth low sodium
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper freshly cracked

Method
 

  1. In a large skillet over medium-high heat, brown the 2 pounds of ground beef until no longer pink, breaking it apart with a spoon for about 6 to 8 minutes.
  2. Drain any excess fat, then stir in the 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves, cooking for 2 minutes until fragrant.
  3. Transfer the beef and vegetable mixture into a 6-quart slow cooker.
  4. Add the 15-ounce can of kidney beans, 15-ounce can of black beans, 28-ounce can of crushed tomatoes, 8-ounce can of tomato sauce, and 1 cup of beef broth.
  5. Stir in the 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until thoroughly combined.
  6. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, allowing the rich flavors to meld together.
  7. Ladle into warm bowls and serve hot with your favorite toppings.

Notes

For thicker chili, cook uncovered on HIGH for the last 30 to 45 minutes.
Freeze leftovers in portions for up to 4 months.