This slow cooker beef chili is made with fire roasted tomatoes, smokey spices, delicious aromatics, and packs a punch. The perfect comfort food!
- 2 lbs ground sirloin (lean beef) or ground chuck
- 1 small yellow onion, chopped (1 cup)
- 2 cans (8oz) of the hot hatch chilis, or fresh hatch chiles if in season
- 4 cloves of garlic, minced
- 1–28oz can of fire roasted crushed tomatoes
- 1–28ox can of fire roasted diced tomatoes
- 3 chipotle peppers in adobo sauce, chopped [see note]
- 2 tbsp dark chili powder
- 2 1/2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- Freshly ground black pepper & salt, to taste
- 1 (15 oz) can red kidney beans, drained and rinsed
- Garnish: Mexican shredded cheese, cilantro, fresh jalapeños, diced avocado
- Serve with bread, tortilla chips, crackers, your choice!
- In a large skillet or dutch oven over medium-high heat, add 2 tbsp of olive oil and brown the ground beef until no longer pink. About 8 minutes. Remove from heat, reserve 2 tbsp of juices and drain the rest of the liquid. Add the beef and 2 tbsp of liquid into the slow cooker.
- Lower the heat to medium, in the same skillet, add 1 tbsp of olive oil and the onions. Sauté for 3-4 minutes until they begin to turn translucent. Add in the minced garlic and sauté an additional minute. Remove from heat and add into the slow cooker.
- In the slow cooker add: fire roasted tomatoes, chipotle peppers, dark chili powder, cumin, coriander, smoked paprika, and salt/pepper to taste. Stir chili, cover with lid and cook on low heat for 6-8 hours.
- In the last 30 minutes, stir the chili and give it a taste. Adjust the seasoning if necessary. Stir in the beans to heat through.
- When ready to serve, garnish with your favorite toppings.
- If you don’t like spicy, use 1 chipotle pepper in adobo instead of 3
- Store leftovers separate from garnish’s
- Reheat in the microwave
Keywords: chili, slow cooker chili, crockpot chili, beef chili