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Slow Cooker Chili

Nothing says comfort food like a bowl of warm, thick, beefy chili. Loaded with lots of vegetables, beef, and the kicker, a hint of brown sugar and barbecue sauce!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Servings 8 servings

Equipment

  • Slow Cooker, Instant Pot, Crock Pot

Ingredients

  • 1 tablespoon oil, for searing meat
  • 1-2 tablespoons flour, for searing meat
  • 1 pound beef, cut up into bite-size pieces
  • 2 teaspoons cumin
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 1 green pepper, chopped
  • 16 ounce can of black beans, drained and rinsed
  • 16 ounce can of red kidney beans, drained and rinsed
  • 28 ounce can of petite diced tomatoes, drained
  • 1 can beef broth
  • 4 tablespoons barbecue sauce, any kind
  • 2 tablespoons brown sugar
  • 1 teaspoon salt, (more to taste)

Garnish

  • sour cream
  • green onions

Instructions

  • Add the cut-up meat and 1 to 2 tablespoons flour to a sealable bag and shake to coat. Heat the oil in a large skillet over high heat. Place floured meat in skillet. Cooking for about 1 minute, then flip to sear the other side, just browning or lightly searing the outside of the meat (you do not want to cook it all the way through).
  • Transfer the meat to a slow cooker, crockpot, or Instant Pot. Add the remaining ingredients and stir to combine. Cover and cook for 6 to 8 hours. The high or low setting and cook time will depend on your cooker. **See notes
  • Ladle chili into bowls with a side of rice or rustic bread and top with sour cream and green onions.

Notes

**Cooking times: To give you an idea of my cooking times with my standard crockpot, I would cook the chili for 8 hours on low or 6 hours on high. With my Instant Pot, I use the slow cook setting. I use the high heat setting and cook for at least 8 hours. The low setting just doesn't cook at a high enough temperature, and the vegetables don't always get tender enough. Also, with the Instant Pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the chili is less watery. 
You will need to adjust your heat settings and cook times based on your equipment.