Slow Cooker Chili

Thick, hearty, and loaded with rich, smoky flavor, this Slow Cooker Chili is everything a true chili should be. Slowly simmered with puréed onions, garlic, and the perfect balance of chili powder, cumin, and cayenne, it’s a dish that fills the house with an irresistible aroma. The tender ground beef and hearty beans soak up every bit of spice, creating a comforting, crowd-pleasing bowl that’s as satisfying on game day as it is on a cozy winter night.

Ingredients
3 tablespoons vegetable oil

2 small yellow onions, pureed

A dash of cayenne pepper

6 medium garlic cloves, finely chopped

1/4 cup chili powder

1 tablespoon ground cumin

2 1/2 pounds 80% lean ground beef

1 1/2 teaspoons salt

1 (28-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans kidney beans, drained and rinsed

1 (4.5-ounce) can chopped green chiles, drained

For Serving

Shredded cheddar cheese

Thinly sliced scallions

Sour cream

Required Hardware

Crockpot, can opener, frying pan, spatula or large wooden spoon for cooking and stirring, ladle for serving, all-purpose cutting knife, strainer, measuring cups, measuring spoons, food processor, cutting board.

Instructions

1. Heat oil in a large frying pan over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened, about 8 minutes.

2. Add the garlic, chili powder, dash of cayenne pepper, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute.

3. Add the ground beef and salt and cook, breaking the meat into small pieces with a wooden spoon until the beef is no longer pink, about 7 minutes.

4. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine.

5. Cover and cook until the chili thickens and the flavors meld, about 6-8 hours on LOW.

6. Stir in the green chiles. Serve with the cheese, scallions, and sour cream.

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