Slow Cooker Beef Chili Recipe
Browned ground beef and two types of canned beans slow-cooked with tomatoes and a chili seasoning blend.
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can diced tomatoes with juices
- 2 tablespoons prepared chili seasoning blend homemade or store-bought
- 1 onion chopped
- 1 bell pepper chopped
- Salt and pepper to taste
As Needed
- water as needed to loosen the finished chili
Instructions
Method
- Cook the 1 pound ground beef in a nonstick skillet over medium heat for about 8–10 minutes, breaking it up, until browned and 160°F. Drain excess fat and transfer to the slow cooker.
- Add both cans of drained, rinsed beans, onion, bell pepper, the tomatoes with their juices, and 2 tablespoons prepared chili seasoning. Stir together and season lightly with salt and pepper.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the onion and pepper are tender.
- Stir and taste; mash a few beans into the liquid if needed for a thicker consistency, or add water if too thick. Divide into 6 servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Reheat chilled leftovers outside the slow cooker.