I know everyone has a slow cooker chili recipe that they say is the best... Well here is another one that I am adding to the list. I believe this one carries a good challenge to all of those out there. This has been a favorite always of my family and friends, so let me know what you think and let's create a melting pot for the perfect slow cooker chili dish. Serve topped with sour cream, shredded Cheddar cheese, chopped chives, hot sauce, and sliced jalapenos (or habanero if you like the heat).
Ingredients
- 1 tablespoon olive oil
- 0.5 large onion , coarsely chopped
- 2 teaspoons finely chopped fresh garlic
- 1.5 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 0.5 teaspoons kosher salt
- 0.13 teaspoons ground black pepper
- 2 , 15 ounce
- 2 , 15 ounce
- 2 , 14.5 ounce
Instructions
-
1
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
-
2
Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.
Nutrition Facts
Per serving
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