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All-Day Slow Cooker Chili with Chili Beans

Slow cooker chili with chili beans simmers low and slow into a hearty, thick bowl with ground beef, tomatoes, and warm spices. Brown the beef first, then let the slow cooker do the rest on LOW or HIGH.
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Prep Time 10 minutes
Cook Time 10 hours 11 minutes
Total Time 10 hours 21 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) tomato sauce
  • 2 can (15 oz) chili beans in sauce

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, until the beef is browned and reaches 160°F, about 8–10 minutes; drain excess fat if needed.
  2. Stir in the garlic, chili powder, cumin, oregano, salt, and black pepper, and cook for 30 seconds.
  3. Transfer the beef mixture to a 6-quart slow cooker and stir in the diced tomatoes, tomato sauce, and chili beans.
  4. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.

Notes

For the best texture, brown the beef until it reaches 160°F before adding it to the slow cooker. Refrigerate leftovers for 3–4 days or freeze them; ground turkey can replace the beef for a leaner option.