Slow Cooker Chili with Black Beans

attosa
Diamond Post Medal for All Time! 1,246 Posts

Chili in bowl with cheese & dollop of sour cream I love this chili because it makes a fabulous hearty meal, but also doubles as a fantastic appetizer or party food, scooped up with some corn chips. Being able to set it and forget it in your slow cooker is also a huge plus.

I made this batch extra meaty using 3 pounds of ground beef. You can lower the amount to 1.5 or 2 pounds, if you desire.

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Yield: 10-12 servings

Ingredients:

1 Tbsp olive oil
3 lb ground beef
5 cloves garlic, minced
1 onion, diced
1 poblano chili, minced
3 cups beef stock
1 (16oz) can red kidney beans, rinsed and drained
1 (16oz) can black beans, rinsed and drained
1 (15oz) can crushed tomatoes
1 (14.5oz) can diced tomatoes
3 Tbsp chili powder
2 tsp smoked paprika
2 tsp dried oregano
1 1/2 tsp ground cumin

Steps:

Heat oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes, crumbling the beef as it cooks. Drain excess fat.

Add the garlic, onion and poblano chili. Cook, stirring occasionally, for about 5 minutes.

Transfer beef mixture to slow cooker.

Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, and cumin. Set to high and cook for 4 hours. Alternatively, set to low and cook for 8 hours.

beans, spices & broth added to Slow Cooker Chili with Black Beans

Serve with your favourite toppings. I used shredded cheddar cheese, sour cream, and corn chips.

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