Ingredients
Main Ingredients
- 2 pounds ground beef or ground turkey
- 1 (7-ounce) can diced green chiles
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (14-ounce) cans crushed tomatoes
- 1 cup beef stock
Seasonings
- 2 tablespoons chili powder (reserve 1/2 tablespoon for milder heat)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon cumin powder
- 1 teaspoon salt
Optional Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
- Sliced jalapeños
Brown the Meat
In a skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.
Once cooked, drain any extra fat.
Fill the Slow Cooker
Move the beef to the slow cooker. Add the diced green chiles, kidney beans, black beans, crushed tomatoes, beef stock, and all seasonings. Stir everything together.
Cook the Chili
Cover and set to cook on LOW for 4 to 6 hours.
Adjust the Final Dish
Stir the chili and taste. Adjust the seasoning with more salt or pepper if needed.
If the chili is too thick, add up to 1/2 cup of water or beef stock. If it is too thin, let some liquid evaporate by cooking uncovered for a bit.
The chili will continue to thicken as it sits.
Slow Cooker Chili
This slow cooker chili with hearty ground beef, smoky paprika, and warm cumin creates a rich, savory base that melds beautifully with the sweet earthiness of kidney beans and the slight heat of green chiles.
Ingredients
Main Ingredients
- 2 pounds ground beef or ground turkey
- 1 7-ounce can diced green chiles
- 2 15-ounce cans dark red kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 14-ounce cans crushed tomatoes
- 1 cup beef stock
Seasonings
- 2 tablespoons chili powder reserve 1/2 tablespoon for milder heat
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon cumin powder
- 1 teaspoon salt
Optional Toppings
- Sour cream
- Shredded cheese
- Sliced green onions
- Sliced jalapeños
Instructions
- Transfer beef to slow cooker. Add green chiles, kidney beans, crushed tomatoes, water or stock, and seasonings. Stir to combine.
- Cover and cook on LOW for 4 to 6 hours.
- Stir chili. Adjust seasoning with salt and pepper if needed. Adjust thickness with water or broth if necessary.
- Let chili rest for 10 minutes before serving. Add optional toppings if desired.