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Beef Chili in the slow cooker

Slow Cooker Beef Chili

Katerina | Diethood
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! 
Servings : 8
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins

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
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.
  • Stir in ground beef and cook until browned, stirring occasionally to break up the meat.
  • Remove from heat, drain, and transfer beef mixture into the pot of a 6-quart or larger slow cooker.
  • Add the rest of the ingredients to the slow cooker, except beans and toppings.
  • Cover with a lid and set slow cooker on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
  • Remove lid and stir in kidney beans; cover and continue to cook for 5 more minutes.
  • Ladle into bowls; top with sour cream and shredded cheddar cheese.
  • Garnish with green onions and serve.

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.

Nutrition

Calories: 331 kcal | Carbohydrates: 28 g | Protein: 33 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 788 mg | Potassium: 1199 mg | Fiber: 10 g | Sugar: 8 g | Vitamin A: 1505 IU | Vitamin C: 34.2 mg | Calcium: 109 mg | Iron: 6.6 mg | Net Carbs: 18 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American/Southern, American/Southwest
Keyword: beef recipes, chili recipes, crock pot recipes, ground beef recipe, Slow cooker beef, slow cooker beef chili