Description
Make dump and go slow cooker chili with no browning. Perfect for first time cooks who want an easy set and forget crockpot dinner with ground beef and beans.
Ingredients
- 1 pound ground beef raw, broken into chunks
- 1 small yellow onion finely chopped or use frozen chopped onion
- 3 cloves garlic minced or 1 teaspoon garlic powder
- 1 can 15 ounces kidney beans drained and rinsed
- 1 can 15 ounces black beans drained and rinsed
- 1 can 14 to 15 ounces diced tomatoes with juices
- 1 can 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar optional but balances acidity
- Shredded cheddar cheese (optional topping)
- Plain yogurt or creamy topping (optional topping)
- Sliced green onions or cilantro (optional topping)
- Crushed tortilla chips or crackers (optional topping)
Instructions
- Place the raw ground beef chunks directly into the slow cooker pot, spreading them out in an even layer across the bottom.
- Add the chopped onion and minced garlic, or sprinkle garlic powder, over the beef.
- Open the cans of kidney beans and black beans, drain and rinse them under cold water, then add to the slow cooker.
- Pour in the can of diced tomatoes with all the juices, the tomato sauce, and the tomato paste. Add the beef broth or water.
- Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and sugar over everything in the pot.
- Use a large spoon to stir all the ingredients together so the spices and liquids coat the beef and beans evenly. Break up any large clumps of raw beef as you stir.
- Put the lid on the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili is done when the beef is fully cooked, tender, and crumbled, and the flavors have blended together.
- Remove the lid carefully and give the chili a good stir. Taste and add a little more salt, chili powder, or black pepper if you want a stronger flavor.
- Ladle the chili into bowls and top with shredded cheese, a spoon of creamy topping, and sliced green onions or cilantro if you like. Serve with chips or crackers on the side.
Notes
- Make sure the ground beef reaches an internal temperature of at least 160 degrees F and is no longer pink.
- Rinse canned beans under cold water to remove excess salt and starch.
- Cooking on low for 6 to 8 hours yields the best flavor.
- Let the chili rest for 5 to 10 minutes after turning off the slow cooker to allow it to thicken.
- Refrigerate leftovers within two hours of turning off the slow cooker.
- Chili keeps refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American