Our Favorite Chili

Here’s an easy Slow Cooker Chili Recipe! Perfect for busy days when you want dinner ready with minimal effort.

Ingredients

• 1 lb Ledingham Livestock ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 cup beef broth (add more for a thinner chili)

• 2 tbsp chili powder

• 1 tsp cumin

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

Instructions

1. Brown the beef

   • In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.

     
     

     (Optional: If you're short on time, you can skip this step and add the raw ground beef directly to the slow cooker, but browning adds extra flavor.)

     
     

2. Add ingredients to the slow cooker

   • In the slow cooker, add the browned beef, onion, garlic, bell pepper, diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, salt, black pepper, and broth. Stir well to combine.

     
     

3. Cook the chili

   • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

     
     

4. Adjust consistency

   • If the chili is too thin, leave the lid off and cook on HIGH for an additional 20-30 minutes to thicken.

   • If it’s too thick, stir in a little more broth or water.

     
     

5. Serve

   • Ladle into bowls and top with shredded cheese, sour cream, chopped green onions, cilantro, or jalapeños.

Tips

• Spice it up: Add a diced jalapeño or extra cayenne pepper for more heat.

• Add veggies: Throw in corn, carrots, or zucchini for extra nutrition.

• Make ahead: Chili stores well in the fridge for up to 4 days or freezes beautifully for up to 3 months.

I love to double this recipe and freeze some for those hectic nights when you need something quick and nutritious.