Slow Cooker Chili Recipe – Page 2

Preheat a skillet over medium heat. Add the ground beef, breaking it apart with a spoon.
Cook until browned, about 5-7 minutes. Drain any excess fat.
Add the onion and garlic to the skillet with the beef. Cook until the onion is translucent, about 5 minutes.
Transfer the beef mixture to the slow cooker.

To the slow cooker, add the diced bell pepper, kidney beans, black beans, diced tomatoes with their juice, tomato sauce, chili powder, cumin, salt, pepper, paprika, oregano, and sugar (if using).
Stir to combine all the ingredients well. If the mixture seems too thick, add a little water or beef broth to reach your desired consistency.

Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. This slow cooking process allows the flavors to develop and meld together.
Stir occasionally, if possible, to ensure even cooking and flavor distribution.

Taste and adjust seasoning if necessary, adding more salt, chili powder, or cumin as needed.
Serve hot, with your choice of toppings like shredded cheese, sour cream, chopped green onions, cilantro, diced avocado, or tortilla chips.

Meat Options: You can substitute ground beef with ground turkey, chicken, or even go meatless by adding more beans and veggies like corn and zucchini.
Spice Level: Adjust the heat by adding more chili powder, cumin, or even a diced jalapeño or two for those who like it spicy.
Thickening Chili: If your chili is too liquidy after cooking, you can thicken it by removing the lid and cooking on HIGH for an additional 30 minutes to an hour.
Make Ahead: Chili tastes even better the next day as the flavors continue to develop, making it a great make-ahead meal.
Freezing: This chili freezes well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Enjoy your slow cooker chili with family and friends, appreciating the deep, comforting flavors that have been slowly simmering to perfection.

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