Description
A hearty and flavorful slow cooker chili recipe from Natasha’s Kitchen, perfect for a cozy meal. This chili combines ground beef, beans, tomatoes, and a blend of spices slow-cooked to perfection for a rich and comforting dish.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 cup beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Transfer the cooked beef, onions, and garlic to the slow cooker.
Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the ingredients in the slow cooker.
Stir everything together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours