Slow Cooker Classic Chili Con Carne
A hearty and flavorful slow cooker chili con carne featuring ground beef, tomatoes, beans, and warming spices simmered to perfection for a comforting American dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Beans
- Tomatoes
- Liquids
- Spices
- Seasoning
- Cooking
- Garnish
- Serving
Let’s make it
Preparation
Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
Preparation
Add ground beef to the skillet with vegetables. Cook, breaking it up with a wooden spoon, until browned and cooked through, approximately 8-10 minutes.
Slow Cooking
Transfer the cooked beef and vegetables mixture into your slow cooker. Add kidney beans, crushed tomatoes, tomato paste, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper.
Slow Cooking
Stir all ingredients in the slow cooker until well combined. Cover with the lid and set to low heat. Cook for 6 to 8 hours, stirring occasionally if possible, until flavors meld and chili thickens slightly.
Serving
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot garnished with fresh cilantro and a dollop of sour cream, if desired.
Tips & notes
For deeper flavor, brown the ground beef and vegetables well. If thicker chili is preferred, uncover the slow cooker in the last 30 minutes to reduce liquid. Adjust chili powder to taste for mild or spicy heat.
Saving it for later
Refrigerate leftover chili in an airtight container within 2 hours of cooking. It keeps well for up to 4 days. Chili can also be frozen for up to 3 months; thaw overnight in refrigerator before reheating.
Reheating
Reheat chili gently on stovetop over medium heat, stirring occasionally until heated through, or microwave in a covered dish until steaming hot. Add a splash of water or broth if chili is too thick.
