Rick's Slow Cooker Chili
Rick’s chili is everything you want in a classic slow-cooked bowl of red—hearty, richly seasoned, and full of bold flavor.
Ingredients
- 1 tbsp olive oil
- 2 pounds lean ground beef
- 1 ½ cups coarsely chopped onion
- 2 (15-oz) cans kidney beans, drained and rinsed
- 2 (14.5-oz) cans whole tomatoes, drained and chopped
- 4 tbsp chili powder
- 1 large clove garlic, minced
- 2 tsp Italian seasoning
- 1 ½ tsp ground cumin
- 2 tsp salt, or to taste
- ½ tsp hot sauce, such as Tabasco
- 1 (6-oz) can black olives, drained
- ½ cup water or broth
- Cheddar or Monterey Jack cheese (optional), for garnish
Recommended Equipment
Instructions
- Heat the olive oil in a large skillet over medium-high. Add the ground beef and onion and cook, stirring, for 7 to 9 minutes or until the beef is no longer pink. Transfer to the slow cooker.1 tbsp olive oil | 2 pounds lean ground beef | 1 1/2 cups coarsely chopped onion
- Add the beans, tomatoes, chili powder, garlic, Italian seasoning, cumin, salt, hot sauce, black olives, and water or broth to the slow cooker and give everything a stir to combine.2 (15-oz) cans kidney beans | 2 (14.5-oz) cans whole tomatoes, drained and chopped | 4 tbsp chili powder | 1 large clove garlic | 2 tsp Italian seasoning | 1 1/2 tsp ground cumin | 2 tsp salt | 1/2 tsp hot sauce | 1 (6-oz) can black olives | 1/2 cup water or broth
- Cover and cook on low for 8 to 10 hours.
- Serve with shredded cheddar or Monterey Jack cheese if desired.Cheddar or Monterey Jack cheese (optional)
Nutrition
Calories: 480kcalCarbohydrates: 22gProtein: 26gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 81mgSodium: 1494mgPotassium: 717mgFiber: 8gSugar: 2gVitamin A: 1394IUVitamin C: 3mgCalcium: 98mgIron: 6mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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