This award-worthy slow cooker chili combines browned ground beef, mixed beans, diced tomatoes, and a blend of seasonings for a hearty, flavorful pot that cooks hands-off on high for 2–3 hours. It's ideal for chili cook-offs, game days, or cozy dinners.
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In a large skillet, brown the ground beef with the chopped yellow onion. Season with garlic powder, salt, pepper, and onion powder to taste. Drain off any excess grease.
Transfer the cooked beef and onion mixture to a large slow cooker.
Add the packet of chili seasoning mix to the slow cooker.
Pour in the can of mixed chili beans.
Add the can of chili-ready diced tomatoes.
Pour in the beef broth.
Stir in the tomato paste.
Add the Worcestershire sauce.
Stir in the brown sugar to cut the acidity of the tomatoes.
Add more garlic powder, onion powder, salt, and black pepper to taste.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on high for 2-3 hours.
Refrigerate finished chili in an airtight container up to 4 days, or freeze up to 3 months. Reheat on the stovetop over medium heat or in the microwave until warmed through.
large skillet (for browning beef) · large slow cooker
Yes, cook on low for 4–6 hours instead of 2–3 hours on high. Adjust based on your slow cooker and desired thickness.
The brown sugar balances and cuts the acidity of the tomatoes, creating a more rounded flavor profile.
Yes. Replace the packet with a mix of chili powder, cumin, paprika, and cayenne to taste, adjusting amounts to your preference.
Brown the beef and onion the day before, refrigerate, then transfer to the slow cooker and cook when ready. Finished chili keeps refrigerated up to 4 days and freezes well for 3 months.
Yes. Kidney beans, black beans, or pinto beans work well; use the same quantity as the mixed chili beans called for.
