Slow Cooker Chili with Black Beans

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Yield: 10-12 servings

Ingredients:

• 1 Tbsp olive oil
• 3 lb ground beef
• 5 cloves garlic, minced
• 1 onion, diced
• 1 poblano chili, minced
• 3 cups beef stock
• 1 (16oz) can red kidney beans, rinsed and drained
• 1 (16oz) can black beans, rinsed and drained
• 1 (15oz) can crushed tomatoes
• 1 (14.5oz) can diced tomatoes
• 3 Tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin

Steps:

1. Heat oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes, crumbling the beef as it cooks. Drain excess fat.

 
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2. Add the garlic, onion and poblano chili. Cook, stirring occasionally, for about 5 minutes.

 
3. Transfer beef mixture to slow cooker.

 
4. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, and cumin. Set to high and cook for 4 hours. Alternatively, set to low and cook for 8 hours.

 
5. Serve with your favourite toppings. I used shredded cheddar cheese, sour cream, and corn chips.

 
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