Slow Cooker Chili with Potatoes and Cheese
This Slow Cooker Chili with Potatoes and Cheese is a hearty, comforting meal made with lean ground beef, tender russet potatoes, kidney beans, black beans, crushed tomatoes, and warming chili spices. Finished with shredded cheddar cheese, this filling slow cooker dinner is perfect for cozy family meals.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef 85/15
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 large russet potatoes peeled and cubed into ½-inch pieces
- 1 can (15 ounces) kidney beans rinsed and drained
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Sear the beef and aromatics in a skillet, then transfer to slow cooker.
- Add liquids and spices to the slow cooker and stir well.
- Incorporate potatoes and beans, ensuring they are submerged.
- Cover and cook on Low for 6-7 hours until potatoes are tender.
- Top with cheese and serve immediately.
Notes
Brown the beef, onion, and garlic in a skillet before transferring them to the slow cooker. Ensure the potatoes and beans are submerged in the liquid for even cooking. Cook on Low for 6–7 hours, or until the potatoes are tender. Top with shredded cheddar cheese and serve immediately.