Set it and forget it. This slow cooker chili builds layers of flavor over hours with almost zero effort. Comes out thick, smoky, and perfect for freezing in batches.
Ingredients
- 750g ground beef
- 2 cans (400g each) kidney beans, drained
- 1 can (400g) diced tomatoes
- 1 can (200g) tomato paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne (optional)
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Brown the ground beef in a skillet, drain excess fat.
- Add beef and all remaining ingredients to the slow cooker. Stir to combine.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Taste and adjust seasoning. The longer it sits, the better it gets.
- Serve with sour cream, shredded cheese, and cornbread.
Tips
- Freezer friendly: Divide into portions and freeze for up to 3 months.
- Next-day bonus: Chili always tastes better the next day. Make extra.
- Make it turkey: Ground turkey works great here for a lighter version.
- Secret ingredient: A tablespoon of cocoa powder adds incredible depth — trust us.
Nutrition (per serving)
Calories: 450 | Protein: 38g | Carbs: 32g | Fat: 18g | Fiber: 10g