Ingredients
Equipment
Method
Brown the beef
- Heat a cast iron skillet over medium heat, then brown the ground beef with the diced onion until the beef is cooked through. Drain excess fat so the chili stays less greasy.
Build the chili in the slow cooker
- Transfer the browned beef and onion to the slow cooker. Stir in the diced tomatoes, kidney beans, chili powder, cumin, and smoked paprika until evenly combined.
Slow cook
- Cover and cook on low for 6-7 hours, stirring occasionally to keep the chili cohesive and evenly seasoned. (Or cook on high for 3-4 hours if you need it sooner.)
Finish and serve
- Season with salt and pepper to taste right before serving, then give the chili a final stir. Ladle into bowls and top each portion with shredded cheese.
Notes
For deeper flavor, keep the browning step thorough before adding ingredients to the slow cooker so the spices taste more robust. Refrigerate leftovers in a covered container for up to 4 days; the flavors typically improve overnight. Freeze for up to 3 months. For a lighter version, swap half of the ground beef for extra kidney beans or use lean ground beef to reduce fat without changing the chili-spice profile.