The Ultimate Slow Cooked Chili

Ground beef, plenty of beans, Mexican-style tomatoes, and a nice balance of seasoning creates the ultimate slow cooked chili recipe for chilly days.

• Preparation Time: 15 mins
• Cooking Time: 6 hr 10 mins
• Total Time: 6 hr 25 mins
• Calories: 492 Calories

Ingredients

• 1 tablespoon brown sugar
• 1 onion, chopped
• 1 tablespoon dried basil
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 2 tablespoons balsamic vinegar
• 1 (15 ounce) can tomato sauce
• 1 green bell pepper, chopped
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 3 tablespoons chili powder
• 2 (15 ounce) cans pinto beans
• 1 (14.5 ounce) can Mexican-style stewed tomatoes
• 2 tablespoons chopped garlic
• 2 tablespoons olive oil, divided
• 2 (15 ounce) cans ranch-style beans
• 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
• 2 (15 ounce) cans white kidney beans (cannellini)
• 0.5 cup red wine

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, onion, and garlic; cook and stir until beef browned and crumbly, about 10 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker; season with salt and black pepper.

Step 2

Stir remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, celery, green bell pepper, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar into beef mixture. Cover slow cooker.

Step 3

Cook on High for 4 hours; stir in red wine. Continue cooking for 2 hours more. (Or cook on Low for 8 hours.)