Easy Slow Cooker Chili

This easy slow cooker chili is full of tasty ground beef, onions, garlic, tomatoes, flavorful spices and hearty beans that are simmered together in your slow cooker for a convenient, delicious, weeknight dinner that’s ready right when you need it. Serve with your favorite corn chips, shredded cheese, sour cream and any other toppings you would like.

One of the most important factors for a great chili is slow cooking. The longer chili cooks on a low simmer the more time all the flavors have to meld together, getting deeper in flavor and tastier as times goes on. This also makes for a convenient weeknight dinner since you can put it together quickly in the morning, let it slow cook all day and feed your family as soon as they are hungry for dinner.

Ingredients you will need for easy slow cooker chili:

• 2lbs lean ground beef
• 1 large onion, diced,
• 3 cloves of garlic, minced
• 14oz can tomato sauce
• 14oz can petite diced tomatoes
• 10oz can Ro Tel diced tomatoes and green chilies
• 4oz can El Pato jalapeno sauce or tomato sauce
• 14oz can kidney beans, drained and rinsed
• 14oz can black beans, drained and rinsed
• 2 – 3 tbls adobo sauce from a can of chipotle peppers in adobo
• 1 tbls chipotle chili powder or regular chili powder
• 1 tbls ground cumin
• 1 1/2 cups water
• salt to taste
• 1/2 cup masa flour (corn flour)

Directions:

• 1.) In a large skillet or on the saute setting of your instant pot, brown the ground beef together with the diced onion.
• 2.) Add the minced garlic as soon as the meat is ground.
• 3.) If cooking the ground beef in a skillet add the cooked ground beef, onions and garlic to your slow cooker or instant pot.
• 4.) Add all the rest of the ingredients to the slow cooker, or instant pot, EXCEPT THE MASA FLOUR, and stir together.
• 5.) Set your slow cooker on low. If using an instant pot use the slow cooker setting and set to low temp. Set the time for however long you need before dinner.
• 6.) When ready to eat mix the masa flour together with enough water to make a thick slurry, like cake batter. Add the water a couple tablespoons at a time to reach the right consistency. Add to the chili and stir until combined. This will help thicken the chili and also adds a great layer of flavor.
• 7.) Serve with your favorite corn chips, shredded cheese, sour cream and whatever toppings you would like. Enjoy!

Notes about making easy slow cooker chili:

• Feel free to use whatever beans you like! You can do all kidney beans, all black beans or even add pinto beans.
• You can adjust the amount of water you put in the masa flour you add based on how thick your chili is. If it needs to be thickened a bit use less water in your slurry. If it’s already pretty thick then use more water.
• The beauty of the slow cooker chili is you can slow cook it as long as you need to. You can go as short as one hour or up to 8 hours. Just keep in mind the longer it slow cooks the deeper the flavors become.
• This chili makes great leftovers and I actually think it tastes better the next day because the flavors have had that much more time to marry together.

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Pair this recipe with my honey wheat dinner rolls!