This Slow Cooker Chili is one of my all time most popular recipes and for good reason! This is the best chili around and a long time family favorite! It’s the perfect comforting soup. Perfect over baked potatoes too.
1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion , finely chopped
3 cloves of garlic , finely minced
2 (14.5) oz cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup water or beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper , to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
Serve topped with:
Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Optionally serve with:
fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips
*If you don’t like heat then you can use canned tomatoes without green chiles since they are a little spicy.
- Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
- Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you’d prefer). Pour browned beef into slow cooker.
- Visit Slow Cooker Chili @ cookingclassy.com for full instructions.