Slow Cooker Beef Chili
Comforting, DELICIOUS, and warm beef chili packed with beans, vegetables, and spices, and cooked in the crock pot. It’s a great choice for a weeknight dinner, but just as good for a crowd-pleasing tailgate dish!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 pounds lean ground beef
- 4 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 red bell pepper, diced
- 1 can (8 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- salt and pepper, to taste
- 1 cup low sodium beef broth
- 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
Toppings
- Sour Cream
- Shredded Cheddar Cheese
- sliced green onions, for garnish
Instructions
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Heat olive oil in a large skillet over medium-high heat.
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Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.
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Stir in ground beef and cook until browned, stirring occasionally to break up the meat.
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Remove from heat, drain, and transfer beef mixture into the pot of a 6-quart or larger slow cooker.
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Add the rest of the ingredients to the slow cooker, except beans and toppings.
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Cover with a lid and set slow cooker on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
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Remove lid and stir in kidney beans; cover and continue to cook for 5 more minutes.
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Ladle into bowls; top with sour cream and shredded cheddar cheese.
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Garnish with green onions and serve.
Recipe Notes
WW FREESTYLE POINTS per serving: 4 (without the toppings)
HOW TO FREEZE CHILI
- Store chili in freezer bags and remove air from bags before sealing. Place the bag of chili flat in the freezer and keep in the freezer for up to 4 months.
- To reheat, remove from freezer and set in the fridge overnight. Transfer thawed chili to a soup pot or dutch oven and reheat over medium heat for 20 minutes, or until hot and bubbly.