Slow Cooker Chili with Ground Beef

Instructions

Step 1 In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and fully cooked. Drain excess grease. /n
Step 2 Add minced garlic to the skillet and cook for 30 seconds until fragrant. /n
Step 3 Transfer the cooked beef mixture to the slow cooker. /n
Step 4 Add kidney beans, black beans, pinto beans, tomato sauce, diced tomatoes, tomato paste, and beef broth to the slow cooker. /n
Step 5 In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Stir the seasoning mixture into the slow cooker. /n
Step 6 Cover and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally if possible. /n
Step 7 Taste and adjust seasoning as needed before serving. /n
Step 8 Ladle into bowls and top with shredded cheese, sour cream, avocado, green onions, or tortilla chips as desired.

Storage and Reheating Tips

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally, until warmed through. Chili freezes very well; store in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.