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- 2 lbs ground beef - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 1 medium onion, diced - 1 bell pepper, chopped - 3 cloves garlic, minced - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1/2 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 cup beef broth - 1 tablespoon olive oil - Chopped cilantro - Sour cream - Shredded cheese - Diced avocado - Slow cooker - Skillet - Measuring cups and spoons Gathering these ingredients is key to making slow cooker hearty beef chili. The ground beef serves as a rich base. Beans add texture and protein. The crushed tomatoes bring moisture and flavor. Chopped onions and bell peppers give a sweet crunch. Garlic adds depth. The spices, like chili powder and cumin, create warmth. Optional toppings can elevate your bowl. Adding cilantro gives a fresh taste. Sour cream adds creaminess. Shredded cheese melts nicely on top. Diced avocado brings a smooth texture. Together, these ingredients make a dish that warms the soul. Before you start cooking, ensure you have your slow cooker ready. A skillet is handy for browning the beef and sautéing the veggies. Measuring cups and spoons help you get the right amounts for each ingredient. This setup makes the cooking process smooth and easy. To start, heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, toss in the diced onion and chopped bell pepper. Cook them for about five minutes until they soften. This step adds a great base flavor to your chili. Next, add the minced garlic to the skillet. Cook for one to two minutes, just until it smells amazing. Garlic brings a warm, savory taste that really makes your dish pop! Now, let’s work on the beef. In the same skillet, add the ground beef. Use a spatula to break it into small chunks. Brown the beef for five to seven minutes. This step gives it a nice color and flavor. You can also combine the beef with the veggies from the skillet. This method adds even more flavor, but it’s not necessary. Either way works well! Once your beef is browned, it’s time to mix everything. In your slow cooker, add the cooked beef along with the onions, peppers, and garlic. Next, add the drained kidney beans and black beans. Pour in the crushed tomatoes. Don’t forget the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, pepper, and beef broth. Mix everything thoroughly. This ensures every bite is packed with flavor. Now, cover your slow cooker. You can choose to cook on low for six to eight hours or high for four hours. Both methods work well, but low and slow usually gives better flavor. If you can, stir the chili occasionally. This helps blend the flavors even more. Taste it before serving to see if it needs any extra seasoning. Enjoy your hearty beef chili! You can adjust spices to fit your taste. Start with the basics, like chili powder and cumin. If you want a deeper taste, try adding a bit of coffee or cocoa. These secret ingredients bring out the rich flavors in beef chili. Just a small amount can make a big difference. Sometimes, chili can be too thick or too thin. If it’s thick, add more beef broth. For a thicker chili, let it cook longer without the lid. This helps the liquid reduce. Stirring helps mix the flavors well, so try to do it often. Stir the chili every couple of hours if you can. This keeps it from sticking to the sides. The best time to serve is when you can smell all the spices. Aim for 6-8 hours on low heat for the best flavor. Serve it hot in bowls with your favorite toppings. {{image_2}} To make a vegetarian chili, you can swap the beef for plant-based proteins. Try using lentils or crumbled tempeh. These ingredients add a nice texture and flavor. You can also use mushrooms for a hearty bite. Just follow the same steps in the recipe. Cook the vegetables first, then add your protein choice and spices. This gives you a rich, tasty dish without meat. If you love heat, adjust the spices to make it spicier. You can add more cayenne pepper or chili powder. Another great option is to toss in some jalapeños or a splash of hot sauce. Start with a small amount and taste as you go. This will help you find the right heat level for your taste buds. Using different types of beans can change the texture and flavor of your chili. Try pinto beans or navy beans instead of kidney and black beans. You can mix and match to find your favorite combo. Changing the ratio of beans can also add interest. For a thicker chili, use more beans. For a lighter chili, use fewer beans. This lets you create a dish that suits your preferences. Store your beef chili in a tight container. This keeps it fresh and tasty. The chili will last about 3 to 4 days in the fridge. Make sure it cools down before you put it away. This helps keep its rich flavor. When you want to eat it again, just check for any odd smells or colors. To freeze your chili, let it cool first. Then, place it in a freezer-safe container. Leave some space at the top for expansion. Beef chili can last for up to 3 months in the freezer. When you're ready to eat it, move it to the fridge overnight to thaw. This helps keep it from getting watery. You can reheat your chili on the stovetop or in the microwave. For the stovetop, pour it into a pot and heat on medium, stirring often. This keeps the flavors strong. For the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between, until hot. This keeps it from drying out. Always taste before serving to see if you need to add more salt or spices. To make slow cooker beef chili, you need about 15 minutes for prep and up to 8 hours for cooking. If you choose the low setting, plan for 6 to 8 hours. On high, it takes about 4 hours. This time lets the flavors blend well. Yes, you can cook chili overnight if your slow cooker has a timer. Set it to low for 6 to 8 hours. This will let it cook safely without burning. Always check your slow cooker’s manual for safety tips on extended cooking. Serve the chili hot in bowls. Add toppings like chopped cilantro, sour cream, or shredded cheese for extra flavor. You can also include cornbread or tortilla chips on the side. This adds crunch and makes it a full meal. Yes, you can make chili in advance. It keeps well in the fridge for about 3 to 4 days. To reheat, use the stovetop or microwave. Add a splash of beef broth if it looks thick. This helps restore its creamy texture. In this post, we explored how to make delicious slow cooker beef chili. We covered key ingredients, optional toppings, and the best kitchen tools to use. I provided step-by-step cooking instructions and shared tips for enhancing flavor and achieving the perfect consistency. You can even make vegetarian or spicy variations to suit your taste. By following these steps, you can create a hearty dish that’s perfect for sharing. Remember, the right cooking method and tips will make your chili a hit every time. Enjoy your cooking!

Slow Cooker Hearty Beef Chili

Warm up with this delicious slow cooker hearty beef chili that’s easy to make and packed with flavor! With ground beef, beans, and aromatic spices simmering together, this recipe is perfect for cozy evenings. Just toss all the ingredients in your slow cooker and let it do the work for you. Don’t miss out on this comforting dish—click through for the full recipe and tips! #BeefChili #SlowCookerRecipes #ComfortFood #ChiliRecipe
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Ingredients
  

2 lbs ground beef

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup beef broth

1 tablespoon olive oil

Optional toppings: chopped cilantro, sour cream, shredded cheese, diced avocado

Instructions
 

In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and bell pepper, cooking until softened, about 5 minutes.

    Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Remove from heat.

      In your slow cooker, add the ground beef. Break it up into chunks using a spatula and brown it for 5-7 minutes before adding other ingredients. (Alternatively, you can brown the beef in the skillet with the vegetables, then transfer it to the slow cooker.)

        Add the cooked onion, bell pepper, and garlic mixture to the slow cooker.

          Stir in the kidney beans, black beans, crushed tomatoes, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, pepper, and beef broth. Mix well.

            Cover and cook on low for 6-8 hours or high for 4 hours, stirring occasionally if possible.

              Before serving, taste and adjust seasoning if necessary.

                Serve in bowls with your choice of toppings like chopped cilantro, sour cream, shredded cheese, or diced avocado.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8