Description
Slow Cooker Chili Con Carne is the quintessential comfort dish for chilly evenings, featuring tender beef, hearty beans, and a robust blend of spices. This easy recipe allows you to toss in your ingredients and let the slow cooker work its magic, delivering rich flavors that will warm you from the inside out. Perfect for family dinners or gatherings with friends, this chili promises to be a hit with everyone at the table. Customize it with your favorite toppings or serve it alongside cornbread for a complete meal. Enjoy delicious leftovers throughout the week as the flavors continue to develop!
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds beef chuck roast (sliced and cubed)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 15 ounces canned light red kidney beans (drained)
- 15 ounces canned dark red kidney beans (drained)
- 8 ounces canned tomato sauce
- 15 ounces canned fire-roasted diced tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef and diced onion; cook until browned.
- Stir in minced garlic and cook for an additional minute.
- Drain excess fat and return the meat mixture to the pot. Mix in beans, tomato sauce, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
- Bring to a simmer on medium heat before transferring everything to a slow cooker.
- Cover and cook on low for 4 to 6 hours. Keep warm until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 80mg
Keywords: For added flavor, consider browning the meat beforehand. Customize spice levels by adjusting chili powder according to your taste. Leftovers can be stored in an airtight container for up to four days or frozen for three months.