There’s something magical about tossing a few humble pantry items into a slow cooker and coming back hours later to a bowl of pure comfort. With an eight-hour simmer, this chili develops deep, smoky flavors and tender, melt-in-your-mouth textures. It’s the perfect fix-and-forget dish for anyone craving an effortless yet soul-satisfying meal.
Ingredients
- 1 pound ground beef (or turkey, to lighten it up)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- Optional toppings: shredded cheese, sour cream, sliced jalapeños, fresh cilantro
Instructions
Begin by browning the ground beef in a skillet over medium-high heat. Drain any excess grease, then transfer the meat to your slow cooker. Add the chopped onion and minced garlic right into the pot, letting them mingle with the beef.
Next, stir in the diced tomatoes, kidney beans, black beans, broth, and tomato paste. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Give the mixture a good stir to ensure the seasonings are well distributed.
Cover the slow cooker and set it to low. Let your chili simmer gently for eight hours—the long cook time allows the flavors to meld into a rich, irresistible meal. When you’re ready to serve, ladle the chili into bowls and garnish with your favorite toppings.
This recipe is perfect for busy families, meal preppers, or anyone who loves a no-fuss dinner that practically cooks itself. It’s hearty enough to fuel a workday, yet adaptable for health considerations—substitute ground turkey for beef or add extra veggies to boost nutrition.
Leftovers reheat beautifully, and you can easily tweak the spice level to your preference. With its inviting aroma and comfort factor, this eight-hour chili will quickly become a household favorite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
