Description
Slow Cooker Chili – a classic, delicious and hearty slow cooker chili recipe that easy to make and perfect for a cold winter day!
Ingredients
Scale
- 1 tablespoon olive oil (or ghee)
- 1 tablespoon garlic, minced
- 1 cup yellow onion, diced
- 1 1/2 lb ground hamburger
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- (1) 28oz can whole tomatoes (don’t drain)
- (1) 6oz can tomato paste
- 1 15oz can red kidney beans (drained and rinsed)*
- 1 batch chili seasoning
- 2–3 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- Toppings (optional): green onions, cheese (dairy-free or regular), sour cream (dairy-free or regular)
Instructions
- Bring a large cast iron skillet to medium-high heat. Add olive oil and swirl to coat the pan.
- Add garlic and move around the pan constantly until it is aromatic, about 10-20 seconds.
- Add onions and allow them to cook down, moving them around the pan, about 2 minutes.
- Add ground beef to the pan, season with kosher salt and ground black pepper. Move around the pan (turn heat down a bit if you need to) until ground beef is no longer pink.
- Drain grease.
- Add to crockpot along with the whole tomatoes (use knife to cut them into quarters if you want), tomato paste, kidney beans, chili powder and bay leaf.
- Stir to combine.
- Cook on low all day (6-8 hours).
- Make sure to taste and add additional salt and chili powder, as desired. Serve with gluten-free honey cornbread!
Notes
- *Beans: feel free to use up to 2 cans of kidney beans or you can use 1 can of kidney beans and 1 can of another type of bean (like butter beans like we used in the photos).
- Dairy-Free: to keep dairy-free simply serve with dairy-free sour cream and dairy-free cheese.
Keywords: slow cooker chili