Description
This hearty slow cooker beef and bean chili is packed with flavor and perfect for feeding a crowd.
Ingredients
Scale
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 15 ounces great northern beans, drained and rinsed
- 15 ounces baked beans (do not drain)
- 14 ounces diced tomatoes with juice
- 1/2 cup barbecue sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Optional: pinch red pepper flakes or hot sauce
Instructions
- Heat a large skillet over medium heat. Add olive oil and cook the ground beef until browned, about 6–8 minutes. Drain excess fat.
- In the same skillet, sauté chopped onion and diced bell pepper for 5 minutes. Add garlic and cook for 30 seconds more.
- Transfer beef and vegetables to the slow cooker. Add all beans (except baked beans, which are added with their liquid) and diced tomatoes.
- Stir in barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, paprika, pepper, and salt. Mix well.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir occasionally if possible.
- Taste and adjust seasoning before serving. Add hot sauce for extra heat, if desired.
Notes
- This chili can be served with cornbread or over rice for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg