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Slow Cooker Beef and Bean Chili with Cheddar
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions
 

  • Heat a skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion softens. Drain any excess fat and transfer the mixture to the slow cooker.
  • Add the drained kidney beans, black beans, and diced tomatoes to the slow cooker.
  • Stir in the chili powder, ground cumin, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 6 to 8 hours.
  • Ladle the chili into bowls and top each serving with shredded cheddar cheese.

Notes

For a thicker chili, remove the lid during the last hour of cooking to let some liquid evaporate. Leftovers reheat well on the stovetop with a splash of water to loosen the texture. If you want less heat, reduce the chili powder by half and taste before serving. The cheddar works best sprinkled right before eating so it softens without fully melting into the pot.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet