An EASY, classic Slow Cooker Beef Chili that takes no effort at all and is a perfect winter meal your family will love! Make crockpot chili for dinner or for a game day treat.
Moderate Cooker Beef Chili is a family top pick of our own for game day party contributions. With a major group, the exact opposite thing I need to do is nursing a pot on the oven and ensuring the lower part of the pot of bean stew doesn’t consume.
Making stew in a sluggish cooker is perhaps the least demanding ways you can make it and with a low and moderate cook time the meat and beans dissolve together into an entirely magnificent, good dish.
I’m a gigantic enthusiast of meat stew plans and regularly eat stew as a brisk and solid feast, even with takeout like my Wendy’s Chili (Copycat). Lower in fat than most red meat dishes and with a high fiber content gratitude to the beans, this Slow Cooker Chili is a good dinner that you can appreciate in any event, when you’re attempting to eat soundly.
I use kidney beans and white beans, but you can certainly use other beans as well like navy beans or black beans. I like the firmness of the skin of the kidney bean, it holds up well even in the slow cooker and the creaminess of the white beans.
Ingredients
- 2 pounds lean ground beef 80/20
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 16-ounce cans red kidney beans rinsed and drained
- 29 ounces canned diced tomatoes not drained
- 1/4 cup tomato paste
- 3 tablespoons chili powder
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon ground cumin
- 1 minced jalapeno optional, if you want it spicy
- 1/2 cup saltine cracker crumbs finely ground.
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Cook the beef and onion together in a large pot or cast iron skillet over medium high heat until the beef is browned well.
- Add it to the slow cooker with the rest of the ingredients.
- Cook on high heat for 3 hours or on low heat for 6 hours.