Slow cooker chili

Step by Step

Step 1

Heat a large skillet over medium/high heat and add the beef to the pan.

Step 2

Break the meat up into small pieces and cook for 3-4 minutes.

Step 3

Add the yellow onion and garlic to the pan and cook all the ingredients together until the ground beef is almost fully cooked but still has hints of pink.

Step 4

Drain off half of the ground beef grease (keeping some in the beef for the chili) and pour the beef mixture into the slow cooker.

Step 5

Add the rest of the chili ingredients to the slow cooker and mix until combined.

Step 6

Cover and cook on low for 3-4 hours.

Step 7

Serve with Greek yogurt, cheddar cheese, and avocado.

Tips and Warnings

Storage: Store slow cooker chili in an airtight container in the refrigerator for up to 5 days. Chili tends to thicken as it cools, so leftover chili will likely be thicker than when you first made it. Add 1 tablespoon of broth or water at a time to thin out the chili to your desired consistency.
Freezer Instructions: Let the chili cool completely, transfer it to freezer-safe containers, seal, and freeze for up to 3 months.

Ingredient

Maple syrup

29.57 ml 1.03 fl. ozs
Tomato paste

44.36 ml 1.55 fl. ozs
Beef broth

473.18 ml 16.56 fl. ozs
Chili powder

59.15 ml 2.07 fl. ozs
Salt

2.46 ml 0.09 fl. ozs
Garlic powder

14.79 ml 0.52 fl. ozs
Hot sauce

9.86 ml 0.35 fl. ozs
Ground cumin

9.86 ml 0.35 fl. ozs
Medium yellow onion

0.5 0.5
Ground beef

0.91 kg 2.01 lbs
Ground pepper

1.23 ml 0.04 fl. ozs
Smoked paprika

4.93 ml 0.17 fl. ozs
Garlic

4 pcs 4 pcs

Amount Per Serving
	Calories	394 kcal
	Carbohydrates	36 g
	Protein	34 g
	Fat	14 g
	Fiber	8 g
	Sugar	12 g

View nutrition facts

Slow cooker chili

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Tips and Warnings

Ingredient

Nutrition Facts

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