- Olive oil 1 Tbsp
- Lean ground beef 2 lbs
- yellow onion 1, large, finely chopped
- Cloves Garlic 3, finely minced
- cans diced tomatoes with green chilies 2 (14.5 oz)
- cans tomato sauce 3 (8 oz)
- Beef broth 1/2 cup
- Chili powder 2 Tbsp
- Ground cumin 2 1/2 tsp
- Paprika 2 tsp
- Unsweetened cocoa powder 2 tsp
- Granulated sugar 1 tsp
- ground coriander 1/2 tsp
- Salt and freshly ground black pepper
- can dark red kidney beans 1 (15 oz), drained and rinsed
- can light red kidney beans 1 (15 oz), drained and rinsed
- Cheddar Cheese Shredded, for serving
- Sour cream for serving
If you’re looking for an easy meal to prep that is warm and hearty, this slow cooker chili is for you! This recipe for slow cooker chili requires minimal prep. Simply throw all ingredients into the slow cooker and allow to cook on slow for 5-6 hours. This is a great meal if you have a busy day ahead of you and will need dinner prepped ahead of time. Slow cooker chili is a great way to play with flavors and is kid-friendly; making it a great meal for the entire family!
How to Make Slow Cooker Chili
Ground the beef.
Before you throw everything into the slow cooker, heat a skillet over medium high heat and add the olive oil and chopped onion.
Cook the onion until translucent – about 4-5 minutes.
Add the garlic and cook for about 30 more seconds.
Pour the onions straight into the slow cooker and place the pan back on the stove top.
Add the ground beef and cook until browned. Add the beef straight from the pan to the slow cooker.
Add the rest of the ingredients.
Once the beef and onions are in the pan, add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, unsweetened cocoa powder, sugar, coriander, and kidney beans.
Season with salt and pepper and stir until combined.
Cover the crockpot with the lid and allow the chili to cook on low for 5-6 hours. Alternatively, you can cook on high for 2-3 hours if in more of a rush.
Garnish with cheese and sour cream to serve!
If you’re unable to find diced tomatoes with green chilis, opt for regular or fire roasted diced tomatoes and buy a 4 oz can of green chilis to add instead.
If the chili is too thick for your liking after it’s done cooking, add another ½ cup or so of beef broth until you reach your desired consistency.
Serve with sour cream, onions, hot sauce, cheese, or even avocado for more topping options.
Serve with a side of cornbread, fresh rolls, or pour on top of a baked potato.