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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.
Prep Time 15 minutes
Cook Time 4 hours
Cooling Time 10 minutes
Total Time 4 hours 25 minutes

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.