Slow Cooker Beef Chili
Hearty with rich depth of flavour, this Slow Cooker Beef Chili is made with lean ground beef, fibre-rich beans and loads of umami-boosting ingredients. All the long, slow-cooked flavours without having to stand over a simmering pot all day!
Ingredients
- 2 tsp extra-virgin olive oil
- 1 lb lean ground beef sub ground turkey, chicken or more beans to keep it meat-free
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- 1 800 ml (28 oz) can diced tomatoes
- 1 540 ml (19 oz) can red kidney or black beans, drained and rinsed
- 1 cup vegetable broth
- 1 heaping tablespoon tomato paste
- 27 ml (4 oz) tin diced green chilis (I use mild)
- 1 tablespoon dark brown sugar
- 2 cloves garlic finely chopped
- 1 tablespoon chili powder
- 1½ teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground oregano
- Kosher or fine sea salt and freshly cracked black pepper to taste.
- Optional toppings: grated cheddar, sour cream, avocado, diced red onions, crushed tortilla chips, fresh cilantro or chopped parsley.
Instructions
- In a large skillet over medium heat, heat the oil and brown the beef, breaking it up as you go.
- While the beef is cooking, chop the onion and pepper and add them together with all remaining ingredients to a 4-Qt slow cooker.
- Next, drain off any excess fat and add beef to the slow cooker and stir everything together.
- Turn setting to low and cook for 6-8 hours.
- Stir and test for salt, adjusting as needed. Serve with toppings as desired.
To cook on stovetop
- In a large pot, heat oil on medium heat and brown the beef, breaking it up as you go. Add onion and bell pepper and continue cooking 1-2 minutes. Add tomatoes, beans, broth, tomato paste, brown sugar, garlic and spices. Reduce heat to low, cover and let simmer for 60 minutes, stirring occasionally. Taste and season if needed, add your favourite toppings and serve.
Notes
Don’t forget the sugar: The brown sugar is the secret! It helps to balance the acidity of the tomatoes, creating a richer flavour without being overly sweet.
Spice it up: Add jalapeños either before or after cooking or toss in a little more chili powder or cayenne.
Add more veggies: Carrots, celery, mushrooms or zucchini would all be delicious additions.
Need it done sooner? Cook the chili on high for 4 hours. Once it’s done cooking, set it to warm to keep it hot for longer.
Leftovers and storage: This chili tastes even better as the flavours come together. Keep it in an airtight container in the refrigerator to reheat for meals through the week. Leftovers keep well in the freezer too!