Award-Winning Slow Cooker Chili

This Award-Winning Slow Cooker Chili features robust beef, beans, and spices in a rich, smoky sauce. Perfect for a hearty meal, it’s an easy recipe that blends bold flavors into a healthy, crowd-pleasing slow-cooked dish.

Why You’ll Love This Recipe

This award-winning slow cooker chili is a flavorful, healthy dish that combines robust beef with tender beans and smoky spices in a rich sauce, perfect for a hearty meal that impresses any crowd. Easy to prep and hands-off with slow cooking, it’s packed with protein and fiber. Versatile—serve with toppings or sides—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

• Brown Beef First: Adds depth of flavor before slow cooking.
• Use Fresh Spices: Enhances the chili’s bold taste.
• Drain Excess Fat: Keeps the dish lighter.
• Check Doneness: Beef and beans should be tender.
• Thicken Sauce: Simmer if too thin.
• Avoid Overfilling: Leave space for even cooking.
• Rest Before Serving: Allows flavors to meld.
• Serve Warm: Maximizes the chili-bean contrast.
• Store Airtight: Prevents flavor loss.
• Adjust Heat: Taste and tweak chili powder to preference.

Yield: 6 servings

Award-Winning Slow Cooker Chili

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Hearty slow cooker chili, award-winning beef and bean dish.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ½ tsp salt
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans
• 1 cup low-sodium tomato sauce
• 1 large onion
• 1 tbsp olive oil
• 1 tsp cumin
• 1.5 lbs ground beef
• 2 tbsp chili powder
• 3 cloves garlic, minced

Instructions

1. Prep the Beef: Break ground beef into small chunks and season lightly with salt.
2. Brown the Beef: Heat olive oil in a skillet over medium-high heat. Add beef and cook for 5-7 minutes until browned, draining excess fat. Transfer to the slow cooker.
3. Sauté Aromatics: In the same skillet, add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic for 1 minute.
4. Add to Slow Cooker: Transfer onion and garlic to the slow cooker. Add drained kidney beans, diced tomatoes, tomato sauce, chili powder, and cumin, stirring to combine.
5. Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef and beans are tender.
6. Check Doneness: Ensure the beef is fully cooked and flavors are well-blended.
7. Thicken the Chili: If desired, remove the lid and cook on high for 10 minutes to reduce the sauce.
8. Adjust Seasoning: Taste and adjust salt, chili powder, or cumin as needed.
9. Rest the Dish: Let the chili rest for 10 minutes with the lid off to allow flavors to meld.
10. Serve and Enjoy: Serve warm with toppings like cheese or sour cream, and savor this hearty, award-winning bowl!

Notes

• Brown beef for extra flavor; use fresh spices for best taste.
• Drain fat to keep it lighter; adjust heat to preference.
• Store leftovers promptly to maintain freshness; reheat with water to restore consistency.
• This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 402Total Fat 23gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 101mgSodium 526mgCarbohydrates 16gFiber 4gSugar 7gProtein 34g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Beef (1.5 lbs): Lean for richness.
• Kidney Beans (1 can, 15 oz): Drained and rinsed.
• Diced Tomatoes (1 can, 14.5 oz): For tangy base.
• Tomato Sauce (1 cup): Low-sodium for depth.
• Onion (1 large): Chopped for savory flavor.
• Garlic (3 cloves): Minced for aromatic kick.
• Chili Powder (2 tbsp): For smoky heat.
• Cumin (1 tsp): Ground for earthy notes.
• Olive Oil (1 tbsp): For browning the beef.
• Salt (½ tsp): Enhances flavor; adjust to taste.

Variations and Substitutions

• Meat Swap: Use turkey or plant-based crumbles.
• Bean Swap: Replace with black beans or pinto beans.
• Tomato Swap: Use fresh tomatoes or salsa.
• Sauce Swap: Add enchilada sauce for variety.
• Veggie Add-In: Include bell peppers or corn.
• Spice Swap: Use cayenne or paprika for heat adjustment.
• Oil Swap: Use avocado oil or omit for oil-free.
• Low-Sodium: Reduce or skip salt based on tomatoes.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Apple Cinnamon Butter in the Slow Cooker