Homemade Slow Cooker Chili
Print PinServings: 10
Total Time: 5 hours 20 minutes
Calories: 396kcal
This is the best chili recipe you'll ever try! It's rich, hearty, and full of flavor. This chili only takes 20 minutes of prep, and the slow cooker does the rest of the work.
Ingredients
- 1 lb lean ground beef
- 1 lb ground italian sausage mild
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 15 oz cans of light kidney beans (30 oz total) drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can fire roasted diced tomatoes* NOT drained
- 1 15 oz can petite diced tomatoes NOT drained
- 6 oz tomato paste
- 2 tablespoon Worcestershire sauce
- 2 cup low sodium beef broth
- 2 teaspoon minced garlic
- 2 teaspoon Frank's hot sauce**
- 1 tablespoon brown sugar
- 2 tablespoon chili powder
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon smoked paprika
- ½ teaspoon cayenne**
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Heat a large frying pan on medium heat, and add the ground beef and sausage. Breaking it into smaller pieces, brown the meat until cooked through (but don't over cook it). Drain the excess liquid and add the cooked meat to your slow cooker.1 lb lean ground beef, 1 lb ground italian sausage
- Add the diced onion and bell pepper to the slow cooker. Then add the kidney and pinto beans, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, garlic, hot sauce, and brown sugar as well.1 medium yellow onion, 1 red bell pepper, 2 15 oz cans of light kidney beans (30 oz total), 1 15 oz can pinto beans, 1 15 oz can fire roasted diced tomatoes*, 1 15 oz can petite diced tomatoes, 6 oz tomato paste, 2 Tbsp Worcestershire sauce, 2 cup low sodium beef broth, 2 tsp minced garlic, 2 tsp Frank's hot sauce**, 1 Tbsp brown sugar
- In a small mixing bowl, whisk together the chili powder, oregano, cumin, smoked paprika, cayenne, salt, and black pepper.2 Tbsp chili powder, 1 ½ tsp dried oregano, 1 ½ tsp ground cumin, 1 ½ tsp smoked paprika, ½ tsp cayenne**, 1 tsp fine sea salt, ½ tsp ground black pepper
- Add the mixed spices to the slow cooker, and stir well.
- Place the lid on the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. I usually cook on low for the full 6 hours, until the onions are cooked through.Serve with your favorite toppings, and enjoy!
Notes
*Make sure to use PLAIN fire-roasted tomatoes, without any added garlic, seasoning, or green chiles.
**If you're worried about the chili being too spicy, feel free to tone down the hot sauce and cayenne at first and add more during the last hour of cooking if the chili needs it. I don't think these amounts are super spicy, but others may be more sensitive to spice.
Equipment
- crockpot or any slow cooker
- large frying pan
- small mixing bowl
- rubber spatula
- measuring spoons
- measuring cups
- can opener