Ingredients
- 1 tablespoon olive oil
- ½ large onion, coarsely chopped
- 2 teaspoons finely chopped fresh garlic
- 1 ½ pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon kosher salt
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes and green chile peppers, undrained
Why This Recipe Is A Must Try
Rich in flavor and perfect for cozy days. The slow cooking makes the beef tender and allows the spices to blend beautifully. It’s a hearty meal that warms you from the inside out.
Cooking Hints
- Brown the beef well before slow cooking to add extra depth of flavor.
- Use fresh spices or toast dried ones for a more vibrant taste.
- Stir occasionally if possible, to prevent sticking and ensure even cooking.
- Use fresh spices or toast dried ones for a more vibrant taste.
- Stir occasionally if possible, to prevent sticking and ensure even cooking.
Step 1
Warm some oil in a large skillet over medium-high heat. Toss in the chopped onion and garlic, and cook them, stirring often, until they soften up—this usually takes about 4 to 5 minutes. Next, add the ground beef along with the chili powder, cumin, salt, and pepper. Cook everything together, stirring now and then, until the beef is nicely browned and crumbly, which should take around 5 to 8 minutes.
Step 2
Once the beef is ready, transfer it to your slow cooker. Add the black beans, kidney beans, and the diced tomatoes with chiles. Give it a good stir to combine everything. Cover the slow cooker and let it cook on low for 8 to 10 hours, stirring occasionally if you can. This slow simmer will let all those flavors meld beautifully.
Serving Ideas For Family Meals
Serve with warm cornbread or over steamed rice for a complete meal. Top with shredded cheese, sour cream, or fresh chopped cilantro for added texture and freshness. A side of crunchy tortilla chips also pairs nicely.
Storage & Reheating
Allow the chili to cool completely before storing in an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
