Go Back

Slow Cooker Hearty Ground Beef Chili Dinner

A warm and hearty chili made with ground beef, beans, and spices, perfect for chilly days and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Look for ground beef labeled as 80/20 or 85/15.
  • 1 medium onion, chopped Sweet onions work well for flavor.
  • 2 cloves garlic, minced Fresh garlic adds depth to the chili.
  • 1 can (14.5 oz) diced tomatoes Can substitute with whole tomatoes for a different texture.
  • 1 can (15 oz) kidney beans, drained and rinsed Adds protein and fiber.
  • 1 can (15 oz) black beans, drained and rinsed Feel free to use different beans if preferred.
  • 2 cups beef broth Use vegetable broth for a vegetarian option.
  • 2 tablespoons chili powder Adjust according to spice preference.
  • 1 teaspoon cumin Adds warmth and earthiness.
  • to taste Salt and pepper Adjust according to your taste.
Optional Toppings
  • shredded cheese Enhances the flavor.
  • sour cream For creaminess.
  • chopped green onions Adds freshness.

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Stir occasionally until the meat is browned and the onions are translucent. Once cooked, drain any excess fat.
Slow Cooking
  1. Transfer the beef mixture to your slow cooker, ensuring to scrape all the delicious bits from the skillet.
  2. Add the diced tomatoes, kidney beans, black beans, and beef broth to the slow cooker. Then sprinkle in the chili powder, cumin, salt, and pepper. Stir well to combine all ingredients.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, allowing the flavors to meld.
Serving
  1. Ladle the chili into bowls and offer optional toppings for guests to personalize their chili.
  2. Gather around the table with family and enjoy this warm, hearty meal.

Notes

Store leftover chili in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave.