There’s nothing better than a big, cozy bowl of chili on a chilly night! This Best Ever Slow Cooker Chili is one of those recipes I’ve been making for YEARS, and it’s still a favorite! It’s easy to throw together, lets the slow cooker do all the work, and the end result is seriously SO delicious. Whether you’re feeding a crowd, prepping dinner for the week, or just craving a comforting meal, I hope you love this one as much as we do!
Best Ever Slow Cooker Chili
Ingredients
- 2 lbs Ground Beef
- 4 Tbsp Extra Virgin Olive Oil
- 1 Yellow or Red Onion, chopped
- 1 Green Bell Pepper, chopped
- 4 cloves Garlic, minced
- 1/4 cup Parsley, chopped
- 2 Jalapeno Peppers, chopped optional
- 3 Tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Sugar
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Black Ground Pepper
- 1/4 tsp Cayenne Pepper
- 46 oz Tomato Juice
- 28 oz Diced Tomatoes
- 15 oz Tomato Sauce
- 16 oz Kidney Beans, Drained and Rinsed
- 16 oz Pinto Beans, Drained and Rinsed
Instructions
-
In a large skillet, cook ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (optional) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. Add the meat-veggie mixture to the slow cooker along with the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese, sour cream, Fritos, green onions, whatever your heart desires!
