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
What Makes This Recipe So Great
Perfect for busy days because it cooks slowly with little effort. The flavors deepen over time, creating a rich and hearty meal. It’s warm, comforting, and great for sharing with family or friends.
Tips For Perfect Results
- Brown the beef before adding it to the slow cooker to enhance flavor.
- Use dried beans soaked overnight for a creamier texture.
- Stir halfway through cooking to prevent sticking and blend flavors evenly.
- Use dried beans soaked overnight for a creamier texture.
- Stir halfway through cooking to prevent sticking and blend flavors evenly.
Step 1
Gently heat some oil in a large skillet over medium-high heat. Toss in the chopped onion and garlic, stirring often, until they soften up—this should take about 4 to 5 minutes. Next, add the ground beef along with chili powder, cumin, salt, and pepper. Cook everything together, breaking up the beef with your spoon, until it’s nicely browned and crumbly, 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, then give everything a good stir. Cover the slow cooker and let it cook on low for 8 to 10 hours, stirring every now and then if you can. When it’s done, give it a taste and adjust the seasoning if needed before serving.
Perfect Side Pairings
Serve with a sprinkle of shredded cheese, a dollop of sour cream, and some chopped green onions. Cornbread or tortilla chips make excellent sides. Add fresh cilantro or avocado slices for extra freshness.
How To Refrigerate This Dish
Let the chili cool completely before storing it in airtight containers. It keeps well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
