Homemade Everything Chili – The Best Slow Cooked Recipe
This hearty everything chili is packed with three types of beans and slow-cooked for four hours for rich, amazing flavor. Thick, filling, and perfect for topping with your favorites, it’s the ultimate cozy winter meal. Makes a big batch that’s great for feeding a crowd, freezing, or enjoying leftovers all week!
Equipment
- 1 large cast iron or non stick skillet
- 1 large soup pot or crockpot you can make this recipe on the stove top, or with a crockpot
- 1 large spoon to stir I love to use a large wooden spoon, it is hefty
- cutting board and knife
- 1 can opener
Ingredients
- 2-3 lbs ground beef or we love a mixture of elk & beef
- 1 large onion chopped
- 5 cloves garlic minced
- salt & pepper
- 1 15 oz can dark red kidney beans drained
- 1 15 oz can light red kidney beans drained
- 2 15 oz cans black beans drained
- 1 6 oz can tomato paste
- 1 28 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 1 15 oz can pumpkin puree
- 2 tbsp mustard
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- dash hot sauce optional
- 1 12 oz beer any kind
- 2 tsp cinnamon
- 4 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tsp dried cilantro
- 1 tbsp paprika
- 2 tsp cayenne pepper more if you like spicy!
- 2 tsp oregano
Instructions
- Heat a large skillet to medium heat. Once the pan is hot, add a little bit of butter or oil, and then add the onion, ground meat and minced garlic.
- Brown the meat, breaking it up as you go. Season with salt and pepper.
- Once the meat is browned nicely, move everything into a large soup kettle or crockpot.
- Add the rest of the ingredients, and stir to combine with a wooden spoon.
- Cook on low heat for at least 4 hours. Longer cooking will only improve the flavor! If you are cooking on the stove top, bring to a very low simmer and stir every half hour or so.
- Serve hot with your favorite chili toppings!