Save A rich, comforting chili featuring tender beef, sweet shallots, and warming spices, all slow-cooked for maximum flavor and minimal effort& perfect for feeding a crowd on a budget.
Ingredients
- Ground beef: 2 lbs (900 g) ground beef (80/20 preferred)
- Shallots: 8 large, peeled and thinly sliced
- Bell peppers: 2 (any color), diced
- Garlic: 3 cloves, minced
- Jalapeno: 1, seeded and chopped (optional, for heat)
- Diced tomatoes: 2 cans (14 oz / 400 g each), undrained
- Kidney beans: 2 cans (15 oz / 425 g each), drained and rinsed
- Black beans: 1 can (15 oz / 425 g), drained and rinsed
- Beef broth: 1 cup (240 ml)
- Chili powder: 3 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1 tsp
- Dried oregano: 1 tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Cayenne pepper: ¼ tsp (optional, for extra heat)
- Tomato paste: 2 tbsp
- Olive oil: 1 tbsp
Instructions
- Step 1:
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon (about 6-8 minutes). Drain excess fat if necessary.
- Step 2:
- Transfer beef to the slow cooker.
- Step 3:
- Add shallots, bell peppers, garlic, jalapeno (if using), diced tomatoes (with juice), kidney beans, black beans, and beef broth to the slow cooker.
- Step 4:
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Mix well to combine.
- Step 5:
- Cover and cook on LOW for 6 hours, or HIGH for 3-4 hours, until the vegetables are tender and flavors are well blended.
- Step 6:
- Taste and adjust seasoning if needed. Serve hot, garnished with your choice of toppings (shredded cheese, sour cream, chopped cilantro, sliced scallions, etc.).
Save Serve with cornbread, rice, or over baked potatoes for a heartier meal.
Required Tools
Large skillet, slow cooker (6-quart or larger), chefs knife, cutting board, wooden spoon
Allergen Information
Contains none of the major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy). If garnishing with cheese or sour cream, note possible dairy allergens. Always check canned goods for potential allergen cross-contamination.
Nutritional Information
Calories: 350. Total Fat: 13 g. Carbohydrates: 27 g. Protein: 30 g per serving.
Save This slow cooker chili is perfect for effortless hearty meals that warm the soul.
Recipe Q&A Section
- → How long should the chili be cooked in a slow cooker?
Cook on low for 6 hours or on high for 3-4 hours until the vegetables are tender and flavors blend well.
- → Can I use stew meat instead of ground beef?
Yes, substituting half the ground beef with cubed stew meat adds chunkier texture to the chili.
- → What can I serve with this chili?
Consider serving with cornbread, rice, or baked potatoes to create a heartier meal.
- → How can I make the chili spicier?
Add extra jalapeño or increase the cayenne pepper to boost the heat level.
- → Is this chili suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, making it safe for gluten-sensitive diets.
- → Can I prepare this dish without meat?
Omit the beef and add additional beans or lentils for a vegetarian-friendly version.