Description
A hearty, smoky, and flavorful ground beef chili made in the slow cooker with minimal prep time. This recipe uses pantry staples like beans, salsa, and chipotle peppers for a deep, complex taste that improves overnight.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste mixed with a little water (bean paste)
- 1 cup medium salsa
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1/2 cup low-sodium beef broth
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess grease if necessary, but leave some for flavor.
- In the same skillet, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
- Transfer the beef and onion mixture into a 6-quart slow cooker.
- Add tomato sauce, crushed tomatoes, bean paste, salsa, minced chipotle peppers with adobo sauce, cumin, chili powder, smoked paprika, brown sugar, salt, and pepper. Stir well to combine.
- Add drained and rinsed black beans and kidney beans, along with beef broth. Stir everything together to ensure even distribution.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Taste the chili before serving. Adjust salt or spice levels as needed. If too thick, add a splash of broth; if too thin, cook uncovered for the last 30 minutes to reduce.
- Serve hot with desired toppings such as sour cream, shredded cheese, cilantro, avocado, or tortilla chips.
Notes
Browning the beef first adds significant flavor through the Maillard reaction and is highly recommended over using raw beef. Use low-sodium broth to control salt levels, as canned tomatoes and beans contain sodium. The chili tastes better after sitting for a day, allowing flavors to meld. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 680
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 10
- Protein: 25
Keywords: slow cooker chili, ground beef chili, easy dinner, weeknight meals, chipotle chili, freezer friendly, comfort food