Description
Discover how to make the perfect Classic Slow Cooker Chili with this easy recipe. Learn the secrets to a hearty and delicious meal that your whole family will love!
Ingredients
- 2 pounds ground beef (900 g)
- 2 green bell peppers, diced (2)
- 1 large onion, diced (1)
- 2 jalapeños, diced with seeds and white insides removed (optional) (2)
- 1 15oz can kidney beans (425 g)
- 1 15oz can black beans (425 g)
- 1 15oz can diced tomatoes (425 g)
- 1 46oz can tomato juice (1.3 L)
- 2 tablespoons (30 ml) chili powder
- 2 teaspoons (10 ml) cumin
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) cayenne pepper
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) ground pepper
- 1 teaspoon (5 ml) red pepper flakes (optional)
Instructions
- Warm a skillet over medium heat and cook the ground beef, breaking it apart as it cooks. Let it brown for 8 to 10 minutes until mostly cooked with minimal pink remaining. Remove any excess liquid and transfer the beef to the slow cooker.
- Place the diced green bell peppers and onion into the slow cooker. Without draining, add the kidney beans, black beans, and diced tomatoes to the pot. Incorporate the chili powder, cumin, onion powder, salt, cayenne pepper, garlic powder, ground pepper, and, if desired, red pepper flakes.
- Gradually pour in the tomato juice. Gently stir all the ingredients until well combined. Set to cook on LOW for 6 to 8 hours.
Notes
- For a spicier flavor, add diced jalapeños with seeds and white insides removed to suit your heat preference.
- Enhance the taste by toasting chili powder, cumin, and other spices in a dry skillet before adding to the slow cooker.
- Adjust the chili’s thickness by adding more tomato juice or water to achieve desired consistency.
