Slow cooker chili with tender meat is rich and robust with intense flavours. An easy chili recipe that turns out perfect every single time!
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Dinner
Cuisine: American
Keyword: Chili, Chili Recipe
Servings: 8servings
Calories: 356kcal
Author: Karina
Ingredients
1tablespoonolive oil
1largeyellow onion,finely chopped
1greenbell pepper (capsicum),seeded and chopped
4clovesgarlic,chopped or minced
1pound(500 g) lean ground beef mince
1pound(500 g) beef sausage,(Angus beef or Italian sausage)
2(14 oz)cans diced tomatoes,(400 g)
1(24 oz)bottle tomato sauce (American)((700 g Passata for Aussies)
1(4 oz)can green chilies,(or 120 g jalapeños)
2cubesbeef bouillon,crumbled
2tablespoonschili powder(adjust to your tastes)
1tablespoonWorcestershire sauce
3teaspoonsground cumin
2teaspoonspaprika
2teaspoonscocoa powder(adjust to your tastes)
1teaspooneach onion powder and garlic powder
1/2-1teaspoonsalt
1teaspoonsugar
1(15 oz)can red kidney beans,drained and rinsed (425 g)
1(15 oz)can black beans,drained and rinsed (425 g)
Toppings:
sour cream
cheddar cheese
green onions
fresh chopped cilantro
Instructions
Heat oil in large pot over medium-high heat. Sauté onions and green peppers (or capsicum) for 3 minutes. Add the garlic and sauté until fragrant (30 seconds). Transfer mixture into a 6-quart (litre) slow cooker bowl.
Fry beef and sausage until browned. Drain off most of the fat, reserving about 2 tablespoons of fat with the beef; transfer meat into slow cooker bowl. Stir in tomatoes, tomato sauce, green chilies, bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt and sugar. Season with pepper to taste.
Cover with lid and cook on low heat for 6-8 hours if time allows, (or high heat for 2 hours).
Stir beans through and allow them to warm through (about 2 minutes). Serve with desired toppings and sides: cornbread, corn chips, tortilla chips, crackers.
Notes
Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.