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Best Slow Cooker Football Sunday Chili

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This slow cooker chili is hearty, beefy, and perfectly seasoned, with deep, smoky flavor and tender meat. It’s the ultimate set-it-and-forget-it recipe for game day, potlucks, or any day you want a bowl of comfort without standing over the stove.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works best)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) diced tomatoes (do not drain)
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 3 tablespoons chili powder (preferably Gebhardt)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • Optional toppings: shredded cheddar cheese, sour cream, diced red onion, sliced jalapeños, fresh cilantro, crushed tortilla chips

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6 to 8 minutes. Drain off excess fat, leaving about a tablespoon in the pan.
  2. Sauté the aromatics: Add the diced onion and bell pepper to the skillet with the beef. Cook for 3 to 4 minutes until the onion turns translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Transfer to the slow cooker: Spoon the beef and vegetable mixture into the slow cooker.
  4. Add the tomatoes and sauce: Pour in the diced tomatoes (with their juices), tomato sauce, and tomato paste. Stir to combine.
  5. Add the beans: Add the drained and rinsed kidney beans, pinto beans, and black beans. Stir gently.
  6. Season the chili: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well.
  7. Add the liquid and sweetness: Pour in the beef broth, brown sugar, and Worcestershire sauce. Stir everything together until well combined. If it looks too thick, add another 1/2 cup of broth.
  8. Cook low and slow: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  9. Adjust seasoning before serving: Taste the chili about 30 minutes before serving. Add more salt, pepper, or chili powder if needed.
  10. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes.

Notes

Brown the beef in batches if needed to avoid steaming. For extra flavor, toast the spices in the skillet after cooking the garlic. Don’t skip the brown sugar—it balances the acidity. Let the chili rest overnight in the fridge for even better flavor. Always drain and rinse canned beans to avoid a soupy texture. If the chili is too thin, leave the lid off for the last 30-45 minutes of cooking.

Nutrition

Keywords: slow cooker chili, football Sunday chili, game day chili, beef chili, easy chili recipe, hearty chili, crowd-pleasing chili

Find it online: https://spoonluma.com/best-slow-cooker-football-sunday-chili/