Description
A hearty and flavorful chili made in a slow cooker.
Ingredients
Scale
- 2 pounds ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add onion and garlic, cooking until softened.
- Transfer the beef mixture to the slow cooker.
- Add kidney beans, diced tomatoes, chili powder, cumin, salt, pepper, and beef broth.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with your choice of toppings.
Notes
- For a spicier chili, add chopped jalapeños.
- Top with shredded cheese or sour cream if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chili recipe slow cooker