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Classic Slow Cooker Beef Chili
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shredded cheddar cheese, for serving
  • Sour cream, for serving

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef, onion, garlic, and green bell pepper. Cook until the beef is browned and the vegetables soften, breaking up the meat as it cooks.
  • Transfer the beef mixture to the slow cooker. Add the kidney beans, diced tomatoes, chili powder, cumin, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 6 to 8 hours. Stir once or twice if possible during cooking.
  • Taste and adjust salt if needed before serving. Ladle into bowls and add shredded cheddar cheese and sour cream at the table.

Notes

Keep the slow cooker on the warm setting once the chili finishes cooking so it stays at a safe temperature for a potluck. If the chili thickens too much, stir in a small splash of water before serving. Leftovers reheat well in a saucepan over low heat or back in the slow cooker.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Can Opener