Ingredients
Method
- Heat a large skillet over medium-high heat and sauté the beef for 4 to 5 minutes until browned, breaking it up with a spatula as it cooks.
- Add the onion to the skillet and sauté for 4 to 5 minutes until tender. Stir in the minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and pepper, cooking for an additional 30 seconds while stirring constantly. Transfer the mixture to a 6-quart slow cooker.
- Add the rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice, and tomato sauce to the slow cooker. Stir the ingredients to combine, then cook on high for 3 to 4 hours or on low for 6 to 8 hours. Adjust seasoning to taste and serve warm.
Nutrition
Notes
Flavor Intensity: I always make sure to brown the meat deeply in the skillet because those caramelized bits add a layer of savory richness that the slow cooker alone cannot provide.
Ingredient Swap: You can easily substitute ground turkey or even a plant-based crumble for the beef: I find that the heavy spices make the swap almost unnoticeable to my pickier eaters.
Texture Secret: If you like a thicker consistency, try mashing a few of the kidney beans against the side of the slow cooker about thirty minutes before serving to naturally thicken the sauce.
Prep Ahead: I often brown the meat and onions the night before and store them in the fridge, which makes my morning routine so much faster when I am rushing to get the slow cooker started.
Storage and Freezing: This chili freezes beautifully for up to three months, so I usually make a double batch and freeze individual portions for quick lunches on busy weekdays.
Serving Ideas: I love serving this over a bed of corn chips or with a big piece of buttered cornbread to soak up every last drop of the seasoned tomato sauce.
Common Mistake:
Make sure you do not skip draining and rinsing the beans: I discovered that the liquid from the cans can sometimes add a metallic taste that overpowers the fresh garlic and oregano.