Step-by-step instructions
Start with a large skillet on medium-high heat. Add 1 tbsp of olive oil and brown the ground beef, breaking it up as it cooks for about 5 minutes. Drain any excess fat and transfer it to the slow cooker.
In the same skillet, pour in the remaining 1 tbsp of olive oil. Toss in the finely diced onion and green bell pepper, sautéing for about 3–5 minutes until they’re softened.
Stir in the garlic paste, chili powder, ground cumin, and paprika, cooking for another minute while stirring constantly. Transfer this fragrant mixture to the slow cooker.
To the slow cooker, add the Rotel tomatoes, tomato sauce, tomato paste, all of the drained beans, beef broth, brown sugar, salt, and black pepper. Don’t forget the dark chocolate and Tabasco sauce if you like some heat! Stir everything together well.
Cook your chili on low for 5–6 hours or on high for 3–4 hours. Remember to taste and adjust the seasoning as it nears completion!
Finally, serve this comforting chili hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Best ways to enjoy it
There are plenty of ways to enjoy this Easy Slow Cooker Chili! Try serving it with cornbread for a classic combo, or top it with crispy tortilla strips for added crunch. You can also be creative with toppings—don’t hesitate to add avocado slices, jalapeños, or a sprinkle of lime juice to elevate your bowl. For an even heartier meal, consider pairing it with a side of rice or a fresh salad.
Storage and reheating tips
If you find yourself with leftovers (if you’re lucky!), this chili keeps beautifully. Store it in an airtight container in the refrigerator for up to 4 days. For longer storage, it can be frozen for up to 3 months. Just make sure to let it cool before putting it in the freezer. When you’re ready to enjoy it again, reheat on the stove over medium heat or in the microwave until it’s heated through.
Helpful cooking tips
To amp up the flavor even more, consider letting the chili sit overnight in the fridge before serving—it will taste even better the next day as the flavors meld together. If you like a spicier kick, add extra chili powder or fresh diced jalapeños. And don’t shy away from experimenting with toppings; a dash of cheese or a dollop of sour cream can really enhance your bowl!
Creative twists
This recipe is incredibly versatile, allowing you to experiment with different spices or ingredients based on what you have at home. You can swap the beef for ground turkey or chicken for a lighter dish, or throw in diced sweet potatoes for added sweetness and nutrition. For a veggie version, simply omit the meat and add extra beans or even quinoa for a protein boost.
Common questions
What’s the prep time for this chili?
This easy slow cooker chili can be prepped in about 30 minutes, making it a quick option for busy days.
Can I use canned beans?
Absolutely! This recipe calls for canned beans, which saves time. Just make sure to drain and rinse them before adding to the chili.
How long does it last in the fridge?
If stored properly in an airtight container, this chili can last in the fridge for about 4 days.
Can I freeze the chili?
Yes, it freezes well! Just let it cool completely before transferring it to a freezer-safe container. It can be kept frozen for up to 3 months.
By following these tips and ideas, you’ll not only create a delicious meal but also have a comforting dish that’s easy to share and enjoy with loved ones. Happy cooking!
