Slow-Cooker Beef Chili

Slow-Cooker Beef Chili

from delish.com
Weeknight meals
390 min
8 servings
473 kcal / serving

Chili is already one of our favorite make-ahead, big-batch dinners, but it becomes a true hero of any meal plan when made in a slow cooker.

Ingredients

  • 1 tbsp.vegetable or canola oil
  • 1 largeyellow onion, chopped (about 1 1/2 c.)
  • kosher salt
  • 4 clovesgarlic, finely chopped
  • 2 tbsp.tomato paste
  • 2 lb.ground beef
  • freshly ground black pepper
  • 2 tbsp.chili powder
  • 1 tbsp.ground cumin
  • 2 tsp.smoked paprika
  • 1 tsp.dried oregano
  • cayenne pepper or chipotle chili powder (optional)
  • 2cans kidney beans, drained, rinsed
  • 1can crushed tomatoes
  • 1 c.beer, low-sodium beef broth, or water
  • 1lime, halved
  • fritos, shredded cheddar, thinly sliced scallions, and sour cream, for serving (optional)

Directions

  1. 1

    In a large skillet over medium-high heat, heat oil. Add onion, season with salt, and cook, stirring occasionally, until slightly softened and translucent, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until brick-red, 1 to 2 minutes. Transfer onion mixture to a large slow cooker.

  2. 2

    In same skillet over medium heat, break up beef; season with salt and black pepper. Cook, undisturbed, until mostly browned, about 5 minutes. (It doesn’t need to be fully cooked through.) Add chili powder, cumin, paprika, oregano, and cayenne (if using) and cook, stirring, until fragrant, about 1 minute. Using a slotted spoon, transfer beef mixture to slow cooker. Discard any excess fat.

  3. 3

    Add beans, tomatoes, and beer to slow cooker; season with salt and black pepper.

  4. 4

    Cover and cook on low, uncovering during the last 20 minutes if needed, until chili has slightly thickened, 4 to 6 hours.

  5. 5

    Squeeze lime halves over chili; season with salt and pepper. Top with Fritos, cheddar, scallions, and sour cream (if using).