Slow Cooker Beef Chili

Greetings from sunny Las Vegas! I’m here for a marketing conference and just came back from a long walk to Hard Rock Cafe in 90-degree weather. So it seemed only appropriate to talk about one of my favorite fall dishes—chili. 😉

Awhile back I was over at a friend’s house and her husband was making chili for a cook-off. It smelled delicious and I asked if he used ground beef in his. He responded that he was using beef chunks—that ground beef had no place in chili. This was an interesting concept to me since most of the chilis I’d eaten had ground beef in them. And there are plenty of delicious ground beef chilis out there. In fact, I have one here.

But being a girl who loves her meat, I made a vow to myself at that moment that I would create a delicious chili recipe that contained meaty, succulent chunks of beef instead of the usual ground beef. And because the best way to get your beef tender and juicy is to cook it slow and low, I was excited about the idea of breaking out my slow cooker once again. We’ve grown quite close lately, you see.

So, my friends, I am here today to share my amazing Slow Cooker Beef Chili with you. It’s packed with tender, melt-in-your-mouth chunks of beef, not one, not two, but THREE kinds of beans, and all sorts of other goodies for a rich chili guaranteed to hit the spot on a cool (or Vegas-hot) fall night. This chili is mild and even suitable for the little tikes in your family. If you want to crank up the heat, you can add jalapenos in place of the green chilies or serve it with some Tabasco for drizzling. Either way, you’re gonna want seconds.

Slow Cooker Beef Chili

 

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Prep time

10 mins

Cook time

10 hours

Total time

10 hours 10 mins

 

Author: Erin

Recipe type: Main Dish, Beef, Slow Cooker

Serves: 10 servings

Ingredients

• 2 Tbsp olive oil
• 2 lbs chuck roast, cut into 1-inch chunks
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 6 tsp minced garlic (about 6 cloves)
• ¼ cup chili powder
• 1 Tbsp cumin
• 1-1/2 tsp kosher salt
• ¼ tsp pepper
• 1 28-oz can diced tomatoes
• 1 4-oz can diced green chilies
• 1 15-oz can tomato sauce
• 1 can chili beans, undrained
• 1 can pinto beans, drained
• 1 can black beans, drained
• Optional toppings:
• Shredded cheese
• Sliced green onions
• Sour cream

Instructions

1. In a large skillet over medium-high heat, heat oil. Add beef chunks and cook, stirring occasionally, until browned on all sides. Remove from heat and add to slow cooker.
2. In same skillet, saute onion, bell pepper, and garlic for about 2 minutes. Add chili powder, cumin, salt, and pepper and toss to combine. Empty mixture into slow cooker and add diced tomatoes, green chilies, and tomato sauce. Stir to combine and mix everything well.
3. Cook for 10 hours on low. 30 minutes before serving, add beans and cook until heated through.
4. Serve with shredded cheese, chopped green onions, and sour cream, if desired.

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