Slow Cooker Beef Chili
Warm, hearty, and deeply flavorful, this slow cooker beef chili is a perfect comfort food. Rich, tender beef combined with a medley of beans and spices create a satisfying dish that balances richness with just the right kick of heat.
Ingredients
- 2 pounds beef chuck roast, diced, or ground beef for a quicker version
- 1 tablespoon olive oil
- 1 whole onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 2 cups canned kidney beans, drained and rinsed
- 2 cups canned black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoons black pepper
- 1 cup beef broth
- 1 tablespoon lime juice, freshly squeezed
Directions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell peppers. Sauté for about 5 minutes until the vegetables are softened.
Add the diced beef to the skillet. Cook until browned on all sides, about 5-7 minutes.
Transfer the beef and vegetables to the slow cooker. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper. Pour in the beef broth and lime juice and stir to combine.
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours.
After cooking, check the chili for thickness; if too thick, add a little more beef broth to reach desired consistency.
Ladle the chili into bowls and garnish as desired with toppings like shredded cheese, sour cream, or fresh cilantro. Enjoy your hearty meal!