Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Chili That’ll Make You Wanna Curl Up and Eat Forever

Hey, have you ever just wanted a big ol’ bowl of cozy? Like, something that hugs you from the inside? Yeah, that’s what this slow cooker chili does! I can’t even with how good it is—seriously. Perfect for lazy nights or when you’ve got the gang over for the game.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, listen up! Here’s the lowdown on the ingredients ’cause I’m basically your grocery buddy right now:

– 1 lb ground beef or turkey (your pick, but I’m a beef gal)
– 1 can (15 oz) kidney beans, drained and rinsed (don’t skip this part, trust me)
– 1 can (15 oz) black beans, drained and rinsed (yea, we be beanin’)
– 1 can (28 oz) crushed tomatoes (the base of all goodness)
– 1 medium onion, diced (tears? What tears?)
– 2 cloves garlic, minced (the more garlic, the better, am I right?)
– 1 bell pepper, diced any color (I usually go for red ’cause it’s pretty)
– 2 tablespoons chili powder (let’s spice things up!)
– 1 teaspoon cumin (gotta bring in that warmth)
– 1 teaspoon paprika (smoky vibes)
– 1 teaspoon salt (or more, you do you)
– 1/2 teaspoon black pepper (a little kick)
– 1 cup beef or vegetable broth (the magic elixir)

So, here’s the deal—this chili is like a warm hug during winter. I started making it when I was broke and needed to feed friends during Sunday football. Just toss everything in, set it, and forget it! (Well, until it’s time to eat, of course). One time, I pulled it out for a last-minute gathering, and it was gone in, like, 10 minutes. I was left with just the bowl. #HeartbreakButAlsoHappy.

Now, pay attention ’cause this is the good stuff:

The One Trick That Changes Everything:
Add a splash of apple cider vinegar right at the end! Seriously, it brightens up all those rich flavors. I didn’t think it’d make a difference but OMG, it does!

Don’t Mess This Up (My Top Tips):
1. Don’t skip the browning step! Seriously, it’s not just a suggestion. It adds depth.
2. Taste before serving! I’ve had some chili disasters because I forgot to adjust the spices. It’s crucial!
3. Use a slow cooker liner. Game changer for cleanup. Trust me, you’ll thank me later.

How to Keep Them From Disappearing (Or, How to Store Them):
Alright, so if you somehow have leftovers (which is rare), just let it cool, pop it in an airtight container, and it’ll chill in the fridge for about 3-4 days. Or freeze it for up to 2 months. Just reheat on the stove or in the microwave and boom—instant comfort again!

If You Liked This, You’ll Probably Like These Too:
– My 30-Minute Taco Soup (super quick and still so delish)
– Spicy Chicken and Rice (for when you want something a bit different)
– Classic Beef Stroganoff (because who doesn’t love creamy goodness?)

So, tell me—what’s your go-to comfort food? I need to know! 🥰

Slow Cooker Chili

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Warm up your evenings with this hearty Slow Cooker Chili, a dish brimming with protein and bold flavors. Perfect for family dinners or game day gatherings, this effortless recipe combines ground meat, beans, and aromatic spices for a satisfying meal that simmers to perfection while you go about your day.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 360 minutes
Total Time: 6 hours 15 minutes
Yield: Serves 6
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

1 lb ground beef or turkey
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup beef or vegetable broth

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Instructions

In a large skillet over medium heat, brown the ground beef or turkey for about 5-7 minutes. Drain excess fat and transfer to the slow cooker.
Add kidney beans, black beans, crushed tomatoes, onion, garlic, bell pepper, chili powder, cumin, paprika, salt, black pepper, and broth to the slow cooker. Stir well to combine.
Cover and set the slow cooker on low for 6 hours or high for 3 hours.
About 30 minutes before serving, taste and adjust seasonings as needed.
Serve in bowls with optional toppings.