Description

A comforting, slow-cooked beef chili that is perfect for busy weeknights. This recipe features tender ground beef, rich spices, and customizable toppings, offering a deep flavor profile with minimal active prep time.

Ingredients

Scale

1.5 lbs ground beef (80/20 fat content)
1 large yellow onion, diced
4 cloves garlic, minced
2 cans (14.5 oz each) crushed tomatoes
2 cans (14.5 oz each) diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 tablespoon brown sugar
1 cup low-sodium beef broth
2 cans (15 oz each) kidney beans, drained and rinsed
1 cup frozen corn
1 medium jalapeño, seeded and minced
1 teaspoon salt
1/2 teaspoon black pepper
Optional toppings: Shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro

Instructions

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no pink remains.
Drain the excess grease from the beef, leaving a small amount for richness.
In the same skillet, add a splash of oil if needed. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Stir in the chili powder, cumin, smoked paprika, and brown sugar. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Transfer the beef and spice mixture into a 6-quart slow cooker.
Add the crushed tomatoes, diced tomatoes, beef broth, kidney beans, corn, and jalapeño to the slow cooker. Stir to combine.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Taste the chili and adjust seasoning with salt and pepper as needed. If too thick, add a splash of water or broth. If too thin, cook uncovered on HIGH for 30 minutes to reduce.
Serve hot with desired toppings such as cheddar cheese, sour cream, green onions, and cilantro.

Notes

Browning the beef and toasting the spices before adding them to the slow cooker significantly enhances the flavor. For a vegetarian version, substitute beef with extra beans and mushrooms. This recipe freezes well in 2-cup portions for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5
Calories: 380
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 30
Fiber: 8
Protein: 25

Keywords: slow cooker beef chili, weeknight dinner, easy chili recipe, hearty chili, freezer friendly meal, ground beef recipes