Description
This hearty Slow Cooker Chili is a comforting and flavorful dish perfect for a cozy meal. Made with lean ground beef, beans, tomatoes, and a blend of warming spices, it simmers slowly to develop rich flavors. Topped with sour cream, grated cheese, green onions, and crispy Fritos, this chili is a crowd-pleaser that’s easy to prepare and perfect for feeding a group.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs. lean ground beef
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cans (15 ounces each) chili beans in sauce, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Toppings
- Sour cream, for serving
- Grated cheese, for serving
- Chopped green onions, for serving
- Fritos corn chips, for serving
Instructions
- Cook the beef mixture: In a large skillet over medium heat, cook the lean ground beef, chopped white onion, and minced garlic together. Stir occasionally for about 8 to 10 minutes or until the beef is browned and the onion is softened. Drain the grease to reduce excess fat.
- Combine and transfer to slow cooker: Transfer the cooked beef mixture into a greased 4 to 6 quart slow cooker. Add the undrained diced tomatoes, chili beans in sauce, tomato sauce, chili powder, ground cumin, salt, and pepper. Stir well to combine all ingredients thoroughly.
- Slow cook the chili: Cover the slow cooker with the lid and cook on the low heat setting for 6 hours. Allow the flavors to meld and the chili to thicken during this slow cooking process.
- Serve: Once cooked, stir the chili gently and serve warm. Top each serving with sour cream, grated cheese, chopped green onions, and Fritos to add creamy, cheesy, fresh, and crunchy textures to your dish.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños during the slow cooking process.
- Using lean ground beef helps reduce the fat content without compromising flavor.
- If you prefer a vegetarian version, substitute the beef with a plant-based ground meat alternative and use vegetarian beans.
- Make sure to grease the slow cooker to prevent sticking and make cleanup easier.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for longer storage.
