Slow Cooker Chili (Restaurant Copycat)

⏱️ 6 hours 50 minutes👥 8 servings❤️ Taste: 10/10
Slow Cooker Chili (Restaurant Copycat)

Nutrition Facts

Calories
645
Protein
42g
Carbs
111g
Fiber
38g

Health Benefits

Gut Health7/10
Anti-Inflammatory6/10
Blood Sugar Control6/10

Ingredients

  • •- 2½ lbs ground beef
  • •- 2 cans (15 oz each) kidney beans, drained and rinsed
  • •- 2 cans (14.5 oz each) diced tomatoes with juice
  • •- 1 can (8 oz) tomato sauce
  • •- 2 medium yellow onions, finely diced
  • •- 4 cloves garlic, minced
  • •- 1½ cups beef broth
  • •- 3 tablespoons chili powder
  • •- 1½ teaspoons ground cumin
  • •- 1½ teaspoons paprika
  • •- 2 tablespoons Worcestershire sauce
  • •- 1 tablespoon brown sugar
  • •- 1½ teaspoons kosher salt
  • •- ¾ teaspoon freshly ground black pepper
  • •- 1 jalapeño pepper, seeded and minced (optional)

Instructions

  1. 1Heat a large skillet over medium-high heat until hot, about 2 minutes. Add ground beef and break into small pieces with a wooden spoon. Cook until browned throughout with no pink remaining, about 8-10 minutes. Drain excess fat, leaving about 1 tablespoon in the skillet.
  2. 2Return skillet to medium heat. Add diced onions to the beef drippings and cook until softened and translucent, about 5 minutes. Stir in minced garlic, chili powder, cumin, and paprika. Toast the spices with the aromatics until fragrant, about 1-2 minutes, stirring constantly to prevent burning.
  3. 3Transfer the seasoned beef mixture to your slow cooker. Add diced tomatoes with their juice, tomato sauce, beef broth, Worcestershire sauce, brown sugar, salt, black pepper, and jalapeño if using. Stir everything together until well combined.
  4. 4Cover and set slow cooker to LOW. Cook for 6-8 hours, allowing flavors to meld and deepen. For faster cooking, use HIGH setting for 3-4 hours.
  5. 5Add drained kidney beans during the final 30 minutes of cooking. This prevents them from becoming overly soft and mushy. Stir gently to incorporate.
  6. 6Taste and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference. The flavors will have concentrated during the long cooking time.
  7. 7Let chili rest uncovered for 10-15 minutes before serving. This allows it to thicken slightly and flavors to settle.
  8. 8Serve hot in deep bowls. Top with shredded cheddar cheese, sour cream, diced onions, and fresh cilantro for restaurant-style presentation.