Slow Cooker Beef Chili
The ultimate comfort food, Slow Cooker Beef Chili is a hearty and flavorful dish that warms you from the inside out. Packed with tender beef and a perfect blend of spices, it's the ideal choice for an easy weeknight dinner or a cozy gathering with friends. Make it tonight for a meal that everyone will love!
Equipment
- Baking Sheet
- Wooden Spoon
- Slow Cooker
- Skillet
- Whisk
- Cutting Board
- Saucepan
Ingredients
- 1 lb Beef Chuck Roast or Top Round Steak, trimmed and cut into bite-size pieces
- 1 tbsp Olive Oil
- 1 Red Bell Pepper diced
- ½ Onion diced
- 30 oz Chili Beans canned
- 15 oz Tomato Sauce
- 15 oz Diced Tomatoes canned
- 2 cups Beef Broth
- 2 tbsp Chili Powder
- 1 tbsp Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 tbsp Cornmeal
- 1 tbsp Diced Parsley
Instructions
- Season beef chunks with salt and pepper. Add olive oil to a large skillet over medium-high heat. Once hot, sear beef on all sides until browned, about 3 to 5 minutes.
- Place the seared beef, diced bell pepper, diced onion, chili beans, tomato sauce, diced tomatoes, beef broth, chili powder, sugar, garlic powder, onion powder, cumin, salt, and black pepper in a slow cooker and stir to combine. Cover and cook on LOW heat for 5 to 6 hours.
- About 30 minutes prior to finishing, stir in the cornmeal and diced parsley. Note: the cornmeal might want to clump, just whisk it in the chili till it breaks apart. Let simmer covered for the final 30 minutes.
- Top with your favorite chili toppings - cheese, sour cream, diced avocado, etc. Enjoy!
Notes
- Tip: For this recipe, I used a canned chili bean that comes in a seasoned tomato sauce, so I did not drain the beans prior to adding to the slow cooker. If you're using any other sort of canned bean, you can drain the liquid prior to adding.