Slow Cooker Beef Chili

A classic beef chili built with layers of flavour, including spices, tomatoes, and kidney beans. The slow cooker brings it all together for a hearty, satisfying dish.

Course: lunch, Supper

Servings:

Calories: 514kcal

Ingredients

2 lbs ground beef
2 tbsp oil
1 small onion chopped
4 garlic cloves minced
2 tsp cumin seeds or cumin
1 tsp pepper
1 tsp salt
3 tbsp chili powder or more if you like it spicy
1/2 tsp sugar
1/2 tsp allspice or cloves
1 tsp cocoa powder
1 tbsp Worcestershire sauce
1/4 cup tomato paste
5 cups tomato sauce
1/2 cup beef broth
1 can 19oz red kidney beans, drained & rinsed

Instructions

Heat oil over medium-high heat in a large skillet. Add chopped onion and cook about 5 minutes, until softened. Add garlic and cook 1 more minute.
Add the ground beef to the pan and cook until browned, breaking it up as it cooks.
Transfer the browned beef mixture to the slow cooker.
In the same skillet, heat a little more oil, then add cumin, salt, pepper, chili powder, allspice and cocoa powder. Cook one minute to bloom the spices.
Stir in Worcestershire sauce, beef broth, tomato paste, and tomato sauce. Bring to a simmer, scraping up any browned bits.
Pour this sauce over the beef in the slow cooker. Add drained kidney beans and stir to combine.
Cover and cook on low for about 8 hours or high for 4–6 hours.
Serve in bowls with your favourite toppings.

Nutrition