Slow Cooker Chunky Beef Chili Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium-high heat. Add the beef chunks and cook until browned on all sides.
• STEP 2.Transfer the beef to a slow cooker and add the onions, bell peppers, garlic, chili powder, cumin, oregano, salt, and pepper.
• STEP 3.Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
• STEP 4.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
• STEP 5.Add the kidney beans and corn to the slow cooker and cook for an additional 30 minutes.
• STEP 6.Serve the chunky beef chili hot, garnished with your favorite toppings.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can brown the beef in batches instead of all at once.
• Feel free to adjust the spices according to your taste preferences. Add more chili powder for a spicier chili or reduce it for a milder version.
• If you prefer a thicker chili, you can mix a tablespoon of cornstarch with a little water and stir it into the chili during the last 30 minutes of cooking.
• This chili can also be made on the stovetop. Simply brown the beef in a large pot, then add the remaining ingredients and simmer for 1-2 hours until the beef is tender.

Storage and Serving

• Leftover chunky beef chili can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply transfer the chili to a pot and heat over medium heat until warmed through.
• Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced avocado, or chopped cilantro.
• This chunky beef chili pairs well with cornbread, rice, or tortilla chips for dipping.