Classic Chili - For Slow Cooker
Servings 6 servings
- 1 T olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 ½ T chili powder
- 2 T ground cumin
- 1 ½ tsp salt
- 2 T sugar
- 2 T tomato paste
- 1 T garlic powder
- ½ tsp black pepper
- ¼ tsp cayenne (optional)
- 1 ½ cups beef broth
- 1 - 15 oz can petite diced tomatoes
- 1 - 16 oz can red kidney beans, drained and rinsed
- 1 - 8 oz can tomato sauce
This recipe is for use in your slow cooker. I like the versatility of the Instant Pot and Pampered Chef Quick Cooker. Set the pot to Sear or Sauté.
Add olive oil and heat for two minutes. Add onion. Cook for 5 minutes stirring occasionally.
Add ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Turn the cooker off. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper and cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juices), drained beans and tomato sauce. Stir well.
Set your cooker to Slow Cook for 8 hours.
Let the chili rest for 5 minutes before serving. If you want a thicker chili, make a slurry of flour and water to add.