Recipe adapted from Cooking Classy
Slow cooker beef chili is the ultimate weekday meal. So easy to throw together, and full of flavor and comfort. For those busy days, I love easy slow cooker meals. You can absolutely make this on the stove top, an I’ll include a note below on how to do that. It’s incredibly easy to throw together and tastes even better the next day. I tried to be really healthy with this and paired it with quinoa,which was good, but I had leftovers the next day and just topped some baked sweet potatoes with the chili mixture, some sour cream and some shredded cheese and it was PHENOMENAL. I don’t think I’ll eat chili any other way again. First of all, chili always tastes better the next day. Secondly, combined with the slight sweetness from the potato, it makes for the ultimate loaded baked potato with no guilt! Enjoy!
Slow Cooker Beef Chili
Ingredients
- 1 tablespoon olive oil
- 1 kg lean ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cinnamon
- 1 tsp seven spices or allspice
- salt to taste
- pepper to taste
- 2 cans diced tomatoes 400 grams each
- 2 cans tomato sauce 400 g each
- 1/2 cup beef broth
- 2 tablespoon chili powder *see note to make your own
- 2 1/2 teaspoon cumin powder
- 2 teaspoon paprika
- 2 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar, white or brown will do
- 1/2 teaspoon ground coriander
- salt and pepper to taste
- 2 cans kidney beans 400 grams each
- 1 can black beans
- shredded cheese, sour cream for serving
Instructions
- Heat olive oil in a large skillet, then add onions and sauté for around 3 minutes or until soft. Add garlics and sauté another 30 seconds.
- Add ground beef and cook until beef has browned, mashing it with a spoon to break apart the clumps of beef while it cooks. Add the cinnamon, seven spices, salt and pepper. Drain the fat.
- Pour browned beef into slow cooker, add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander. Season with salt and pepper to taste.
- Cover lid and cook on low heat for 5-6 hours.
- Once the chili has thickened and is ready, stir in the drained cans of beans and leave to cook 15-20 minutes longer. Serve with desired toppings, and alongside rice, quinoa, cornbread or on top of baked sweet potatoes!
Notes
- To make your own chili powder, mix together 2 tablespoons of paprika, 2 teaspoons oregano, 1 1/2 teaspoon cumin, 1 1/2 teaspoons garlic powder, 3/4 teaspoons onion powder, and 1/2 teaspoon cayenne pepper (optional)
- Above recipe is from www.allrecipes.com
Nutrition
NOTE: To make this on the stovetop, follow all steps through to the cooking of the beef, then add all the rest of the ingredients except the beans to the saucepan with the beef. Let it come to a boil, then reduce heat to a simmer and simmer uncovered for 45min-1 hour. Add the beans and simmer for another 20 minutes.
Hillary says
I don’t see tomato sauce in the ingredients. How much do you need?
Farah says
Goodness how did I miss that! Thanks for bringing it to my attention. I used two 14 oz cans (400 grams)! :))
Hillary says
Well, I didn’t have any, but it still turned out! Lol. Next time I’ll try tomato sauce.
Farah says
I’m so happy to hear that! Thanks for taking the time to leave a comment !