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No-Prep Slow Cooker Classic Beef Chili
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound ground beef
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shredded cheddar cheese, for serving
  • Sour cream, for serving

Instructions
 

  • Place the ground beef in the bottom of the slow cooker. Break it into a few large pieces with a spoon.
  • Add the crushed tomatoes, kidney beans, and black beans on top of the beef.
  • Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper over the ingredients.
  • Stir everything together, breaking the beef into smaller pieces as you mix.
  • Cover and cook on low for 6 to 8 hours.
  • Stir the chili well before serving to distribute the meat evenly.
  • Ladle into bowls and add shredded cheddar cheese and sour cream to taste.

Notes

Stir the chili once halfway through cooking if you are home, which helps the beef cook evenly. Leftovers keep well in the refrigerator for three days and reheat nicely on the stovetop with a splash of water to loosen the texture. For a thicker chili, leave the lid off during the last hour of cooking.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker