Tex-Mex Slow Cooker Beef Chili

• 1 ½ pounds ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained
• 1 can (15 ounces) pinto beans, drained
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Steps

1. 1 Brown the ground beef in a skillet, drain excess fat, and transfer to slow cooker.
2. 2 Add onion and garlic to the skillet, sauté until soft, then add to the slow cooker.
3. 3 Stir in beans, tomatoes, broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
4. 4 Cover and cook on low for 4 hours or high for 2 hours.
5. 5 Check seasoning and adjust if necessary.
6. 6 Serve hot with desired toppings.

Equipment

• Slow cooker
• Skillet

Variations

• Add diced green chilies for extra spice.
• Include diced bell peppers for sweetness.

Substitutions

• Use turkey or plant-based ground meat for a leaner or vegetarian option.
• Substitute chicken broth for beef broth if needed.

Pairings

• Cornbread muffins
• Shredded cheddar cheese

Nutrition

Tips

• For extra flavor, sauté the vegetables before adding them to the slow cooker.
• Adding a splash of beer or coffee can deepen the flavor profile.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.

Serving Suggestions

• Serve with warm cornbread.
• Pair with a crisp green salad for balance.

FAQ