Easy Slow Cooker Chili
This Easy Slow Cooker Chili is rich, hearty, and deeply flavorful, with a splash of beer that adds subtle bitterness and depth as it simmers. It’s the kind of cozy, crowd-friendly chili that tastes even better the longer it cooks or as leftovers over a baked potato.
Servings: 10
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 1 tsp salt
- 3 cloves garlic minced
- 2 lbs ground beef
- 1 ½ tbsp cumin
- 2 tsp paprika
- 1 tsp oregano
- 2 tbsp chili powder
- 2 15oz cans Red kidney beans
- 1 15oz can Black beans
- 1 28oz can diced tomatoes
- 1 28oz can pureed tomatoes
- 1/2 cup beer
- 1 tbsp brown sugar
Instructions
- Heat the olive oil in a large pot on medium heat, add in the diced onion, sprinkle with salt and leave to cook for 5 minutes, add the garlic and cook for an additional 1 minute before adding the ground beef to the pan.
- Add in the ground beef and use a wooden spoon to break it up as it cooks. Cook for 5-6 minutes until it has browned. Add the cumin, paprika, oregano and chili powder and stir so that all of the beef is well coated and then transfer everything in the pan to a slow cooker.
- Add to the slow cooker the beans, canned tomatoes and beer and stir so its all well mixed. Put on the lid and leave to cook on high for 4 hours.
- Serve with sour cream, grated cheddar cheese and chopped scallions or cilantro