Slow Cooker Chili
A delicious and hearty Slow Cooker Chili packed with tender shredded beef, hearty beans, and bold spices. Perfect for warming your home and satisfying your taste buds.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Beef
Ingredients
- 2 pounds of beef chuck, shredded
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 cans (15 oz each) of diced tomatoes
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of black beans, drained and rinsed
- 2-3 tablespoons of chili powder
- 1 tablespoon of cumin
- Salt and pepper, to taste
- 4 cups of beef broth
- 1 cup of Mexican Masa Harina
Instructions
- Sauté the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for 3-5 minutes, until softened.
- Brown the shredded beef in the pot for about 5-7 minutes.
- Add the chili powder, cumin, salt, and pepper. Cook for another 2 minutes.
- Combine the beef broth, diced tomatoes, kidney beans, and black beans. Stir well and bring to a boil.
- Simmer on low heat for at least 1 hour.
- Thicken the chili by gradually stirring in the Masa Harina. Let simmer for an additional 30 minutes.
- Final taste check and adjust seasoning as necessary. Serve hot and enjoy!
Notes
Let the finished chili sit for an hour before serving for improved flavor. Ensure to check consistency during cooking.
Find it online: https://www.highproteinfit.com/best-chili-recipe-slow-cooker/