Slow Cooker Beef Chili
Warm up with a bowl of flavorful slow cooker chili. Made with ground beef, beans, and a blend of spices, it's the perfect dish for a game-day gathering.
Ingredients
- 2 tablespoons vegetable oil
- 4 pounds ground beef, preferably 80 or 85 percent
- 1 tablespoon minced garlic
- 2 cups chopped onion
- 2 15- ounce cans pinto beans, drained and rinsed
- 2 14.5- ounce cans diced tomatoes
- 2 4- ounce cans mild chopped green chile peppers
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup beef broth or water
- 2 tablespoons cornmeal
Instructions
- Heat the vegetable oil in a Dutch oven or large skillet over medium-high heat. Add the ground beef and cook, breaking up into small chunks, for 8 to 10 minutes or until no longer pink. You might have to cook the meat in 2 batches.
- Using a slotted spoon, transfer the beef to the slow cooker.
- Add the onions to the same pan and sautè for 3 to 4 minutes, until translucent and aromatic. Add the garlic and cook for 1 more minute. Transfer the onion and garlic to the slow cooker.
- Add the chile peppers, tomatoes, chili powder, cumin, salt, pepper, broth, and cornmeal to the slow cooker. Stir to combine.
- Cover and cook the chili on low for 6 to 8 hours or on high for 3 to 4 hours. Check about halfway through the cooking time and add more water or broth if needed.
- Serve with cornbread.
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