SLOW COOKER CHILI

As fall approaches and the temperature continues to drop, there’s nothing quite like curling up with a warm bowl of comfort food and my comfort food during this time of the year/season is either chilli or soup. On this particular evening, I opted for a hearty bowl of chilli. The best part? This is a slow cooker chilli recipe and that’s as easy as it gets, turning a busy day into a cozy, flavourful evening without much fuss.

On those cooler evenings, this slow cooker chilli is a game changer. With the minimal prep work that goes into it and the rich delicious flavour, it is the ultimate fall comfort food. This recipe is easy to make using staples from your cupboards, so it’s ideal for busy weeknights or lazy/relaxing weekends when you want something satisfying without spending hours in the kitchen.

 

Equipment

Slow Cooker

Ingredients

• 2 lbs lb Ground Beef
• 1 tbsp Olive Oil
• 1 Yellow Onion, large, diced
• 6 Cloves Garlic, minced
• 1 16oz Can Red Kidney Beans, drained and rinsed
• 1 16oz Can Black Beans, drained and rinsed
• 1 16oz Can Crushed Tomatoes
• 1 16oz Can Diced Tomatoes
• 1 Poblano Pepper, large
• 1 cup Beef Broth
• 2 Bay Leaves
• 2 tbsp Chili Powder, more to taste
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tsp Smoked Paprika
• 1 tsp Cayenne Pepper, more or less to taste
• 1 tsp Salt, more of less to taste
• 1 tbsp Granulated White Sugar
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Pepper

Toppings

• Sour Cream
• Green Onions, sliced
• Jalapenos, sliced
• Tortilla Strips
• Cheddar Cheese, shredded
• Cilantro Leaves

Instructions

1. Combine all your seasoning in a small mixing bowl except your chili powder and cumin, and set aside.
2. In a large skillet over medium high heat, add olive oil. Once heated, add ground beef and cook until browned, around 5-6 minutes. You may want to brown the beef in batches, 1lb at a time to allow the beef to fry and not steam. Be sure to break apart/crumble the beef as it cooks and drain the excess fat if necessary. Transfer to a bowl and set aside.
3. Add garlic, onion, cumin and chili powder, saute until fragrant and softened around 4-6 minutes. Transfer to a bowl (get all the browned bits and seasoning from the bottom of the skillet) and set aside.
4. In a 6-qt slow cooker, add cooked ground beef, onions and garlic. Stir in red kidney beans, black beans, crushed tomatoes, diced tomatoes, poblano pepper, beef broth, bay leaves, and seasoning blend; season with salt, pepper, and add more chilli powder to taste, if needed. Cover and cook on low heat for 6-7 hours or high heat for 4-5 hours.
5. Ladle into individual bowls, top with sour cream, cheddar cheese, jalapenos, and tortilla strips, if desired and serve immediately.

Slow Cooker Chili Best Served With

Consider serving your chili with one of these delicious sides to enhance the flavor even further:

• Butter Toasted Crusty Bread: A slice of warm, buttered crusty bread is perfect for soaking up every last bit of chili.
• Cornbread: The slightly sweet flavor of cornbread complements the savory chili beautifully.
• Steamed Rice: For a more substantial meal, serve your chili over a bed of fluffy steamed rice.
• Pasta: A fun twist is to mix in some cooked pasta for a hearty, chili pasta combination.

This slow cooker chili recipe is sure to become a staple on your list of meals for the fall season. You’ll love how this easy recipe can quickly turn into a warm, filling dinner whether you’re feeding a large group of people or just yourself. So, as the leaves turn and the temperatures drop, let this chili bring a little extra warmth and comfort to your life. Enjoy!

 

HAPPY COOKING! 🍂🍲