Nothing beats the winter blues in our house like a warm bowl of chili topped with all of our favorite ingredients. This recipe reheats well, so I like to make a big batch at the beginning of the week for us to devour as we countdown towards the weekend.
We’re big black olive fans in this house, and believe it deserves a spot on something other than pizza once in a while, so if you’re not into black olives, feel free to skip this ingredient.
And, if nothing else, make sure you try the Frito’s-as-you-go on top, they make for the perfect crunch to this winter staple.
If you try this recipe, make sure to tag me on Instagram (@maybeboth) so I can see your spin on it!
Slow Cooker Chili (Fully Loaded)
A classic weeknight staple in our home, this slow cooker chili recipe packs a punch with some unexpected ingredients and flavors.
- 3 lb ground beef (85/15 or 90/10)
- 5 garlic cloves, minced
- 1 large red onion, diced
- 2 tbsp chili powder
- 1 tbsp paprika
- 3 tsp garlic powder
- 2 tsp dried oregano
- 2 1/2 tsp salt, or to taste
- 2 tsp black pepper, or to taste
- 30 oz diced tomatoes with their juice
- 10 oz diced tomatoes and green chilis with their juice
- 30 oz tomato sauce
- 12 oz large pitted black olives
- 14 oz black beans, drained and rinsed
- 30 oz kidney beans, drained and rinsed (optional)
- 2 tbsp corn starch (To thicken the chili)
- Frito's ((we like to add this on top of the chili as we go, gives it a great crunch!))
- Avocado ((is there anything that avocado can't elevate?))
- Sour Cream ((balances the acidic flavors of the chili))
- Extra Sharp Shredded Cheddar Cheese ((extra sharp for extra flavor))
- Scallions, diced ((sort of like what onions do for tacos, scallions are one of my favorite chili toppings))
On medium-high heat, sauté the beef in a skillet until it releases the fat (about 8-10 minutes).
Add onion and garlic to the skillet and sauté under tender (about 6 minutes).
Add seasonings (salt, pepper, chili powder, paprika, garlic powder, dried oregano) and sauté for another minute, stirring constantly. Transfer ingredients to a 7-quart slow cooker
Add remaining ingredients to the slow cooker (kidney and black beans, diced tomatoes with their juice, diced tomatoes with green chilis and their juice, tomato sauce, black olives). Cook on high for 4 hours.
About 3 1/2 hours into cooking, dissolve the cornstarch in a bowl with cold water. Pour into the chili and mix in with a wooden spatula. Cover and continue cooking for the remaining half hour. This step is to ensure the chili is thick and hearty (because watery and runny is not a good look on chili).
Serve warm with your choice of the above toppings.