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

Chili That’ll Make Your Taste Buds Dance 💃

Have you ever had one of those days when it’s raining outside, and all you wanna do is cozy up with a big bowl of comfort? Like, you can almost hear the chili calling your name? Well, I’ve got a super easy recipe for Slow Cooker Chili Con Carne that’s basically a hug in a bowl.

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

Okay, let’s get into the nitty-gritty of the ingredients. Think of it like I’m bringing you down the grocery aisle—so let’s grab:

– 2 tablespoons of extra virgin olive oil (because we’re fancy like that!)
– 3 pounds of beef chuck roast — sliced thin and cut into pieces (it’s tender and oh-so-yummy)
– 1 small onion (diced, about 1 cup, you’ll cry a little, but it’s worth it!)
– 3 cloves of garlic (you can never have enough garlic, am I right?)
– 15 ounces of canned light red kidney beans (drained and rinsed)
– 15 ounces of canned dark red kidney beans (yep, same drill)
– 8 ounces of canned tomato sauce
– 15 ounces of fire-roasted diced tomatoes (the smoky flavor just *hits different*)
– 2 cups of beef broth (more flavor—yes, please!)
– 2 tablespoons of chili powder (gotta have that spice!)
– 1 teaspoon of cumin (for that warm hug)
– 1 teaspoon of salt (don’t overdo it, though)
– ½ teaspoon of ground black pepper (just a pinch)
– And optional toppings like shredded cheese, sour cream, and cilantro (make it pretty!)

So here’s the deal, I make this chili all the time because it reminds me of my dad. He’d whip this up when the weather turned cold and we’d all gather around the table, spoons in hand, ready to devour it. Just thinking about it makes me smile. ❤️ It’s simple, hearty, and always hits the spot. Plus, you can throw it all in the slow cooker and forget about it for a little while. Perfect for busy days!

Alright, now here’s the one trick that changes everything: don’t rush the simmering. So like, after you’ve combined everything in the crock pot, let it simmer low and slow—4 to 6 hours. I promise, it’s worth the wait! If you try to rush it, the flavors won’t meld as beautifully.

Don’t Mess This Up (My Top Tips):
1. Seriously, don’t skip the garlic. It’s essential!
2. If your chili’s too thick, just add a splash more beef broth. You want it to be cozy, not cement!
3. Taste as you go! (I’ve made some questionable chili before because I was too shy to season…)

How to Keep It From Disappearing (Or, How to Store It):
Oh, and leftovers? They’re even better the next day! Store it in an airtight container in the fridge for up to 4 days. You can freeze it too—just make sure it’s cooled first. Then it’ll last a couple of months in the freezer. Perfect for when you’re too lazy to cook!

If you liked this, you’ll probably like my Creamy Chicken Enchiladas or Vegetarian Stuffed Peppers. Super easy and totally delicious.

So, what’s your go-to comfort food? I’d love to hear your favorite recipes! 🥘✨

Slow Cooker Chili Con Carne

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Slow Cooker Chili Con Carne is a hearty, flavorful dish perfect for warming up on chilly nights. This rich steak chili combines tender beef, two types of beans, and zesty spices, creating a comforting meal that’s sure to satisfy. Topped with shredded cheese and fresh cilantro, this dish is not just filling but also full of flavor. Ideal for gatherings or a cozy family dinner, this recipe delivers both convenience and deliciousness.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 255 minutes
Total Time: 4 hours 25 minutes
Yield: Serves 6
Category: Dinner
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

2 tablespoons extra virgin olive oil
3 pounds beef chuck roast (sliced thin and cut into pieces)
1 small onion (diced, about 1 cup)
3 cloves garlic (minced)
15 ounces canned light red kidney beans (drained and rinsed)
15 ounces canned dark red kidney beans (drained and rinsed)
8 ounces canned tomato sauce
15 ounces canned fire-roasted diced tomatoes
2 cups beef broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

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Instructions

In a large Dutch oven, heat olive oil over medium-high heat.
Add the chuck roast pieces and diced onion; cook until the meat is browned and the onion is tender.
Stir in minced garlic and cook for an additional minute.
Drain excess fat; return the mixture to the Dutch oven.
Add beans, tomato sauce, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper. Stir until well combined.
Bring to a simmer; transfer to a slow cooker.
Cover and cook on low for 4 to 6 hours or until beef is tender.
Serve hot in bowls with optional toppings like shredded cheese, sour cream, or cilantro.