This classic slow cooker chili is the ultimate set-it-and-forget-it comfort dinner — lean ground beef, two kinds of beans and tomatoes simmering low and slow in a rich homemade chili seasoning until the beef is juicy and every spoonful tastes deep and warming. With just 10 minutes of hands-on prep before the slow cooker takes over, it feeds a crowd, reheats beautifully and is perfect for game day, busy weeknights and make-ahead family meals.
Ingredients
You will need 2 pounds lean ground beef, 1 large onion, diced, 4 garlic cloves, minced, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 1/2 teaspoons fine sea salt or to taste, 1/2 teaspoon black pepper, one 15-ounce can black beans, drained and rinsed, one 15-ounce can kidney beans, drained and rinsed, 30 ounces diced tomatoes with their juice, one 10-ounce can diced tomatoes with green chilis with their juice, and 15 ounces tomato sauce, plus shredded cheese, sour cream, avocado, cilantro, chopped onion and sliced jalapeño for serving if you like.
Method
Set a large skillet over medium-high heat and cook the ground beef for 4 to 5 minutes, breaking it apart with a spatula as it browns and releases its fat, then add the diced onion and continue cooking for another 4 to 5 minutes until the onion is tender, stir in the minced garlic along with the chili powder, cumin, garlic powder, oregano, salt and pepper and cook for just 30 seconds more, stirring constantly so the spices bloom without burning, then transfer everything to a 6-quart slow cooker. Add the rinsed black beans and kidney beans, the diced tomatoes with their juice, the diced tomatoes with green chilis and the tomato sauce, stir well to combine, cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the flavors have melded and the beef is tender, then taste and adjust the salt at the end, ladle into bowls and let everyone finish their serving with their favorite toppings.
Tips
Start a little lighter on the salt and season again at the end, because canned beans and tomato products vary a lot in saltiness. This base recipe is mild and family-friendly — for a spicier pot, add an extra tablespoon of chili powder and 1/4 to 1/2 teaspoon cayenne, or simply pass hot sauce at the table. If you prefer a thinner chili, stir in 1/2 to 1 cup beef broth until it reaches the consistency you like, and remember leftovers are brilliant served over baked potatoes, spooned over hot dogs, or scooped up as a cheesy dip with tortilla chips.
