Get ready to transform your ordinary dinner into a flavor explosion with the most addictive Slow Cooker Nacho Mama's Chili that will make your taste buds dance! 🌶️ Imagine coming home to a kitchen filled with the mouthwatering aroma of perfectly seasoned chili that's been slow-cooking all day, promising a hearty meal that's both comforting and incredibly delicious. This isn't just another chili recipe - it's a culinary journey that combines Mexican-inspired flavors with the convenience of a slow cooker, guaranteeing a meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb ground beef
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it into small crumbles. Drain excess fat and transfer to the slow cooker.
- Finely chop the onion and mince the garlic. Add these to the slow cooker with the browned beef.
- Drain and rinse the kidney beans and black beans. Add them to the slow cooker.
- Pour in the diced tomatoes with their juice.
- Sprinkle chili powder, cumin, salt, and pepper over the ingredients in the slow cooker. Stir thoroughly to combine all ingredients.
- Cover the slow cooker and set to low heat. Cook for 6 hours, allowing the flavors to meld together and the chili to develop a rich, deep taste.
- Occasionally stir the chili during cooking to prevent sticking and ensure even heat distribution.
- After 6 hours, taste and adjust seasonings if needed. If the chili seems too thick, you can add a small amount of water or beef broth.
- Serve hot, optionally garnished with shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
Tips
- For maximum flavor, brown the ground beef thoroughly before adding to the slow cooker. This step helps develop a deeper, richer taste.
- Use fresh spices when possible - chili powder and cumin lose potency over time, so check your spice cabinet before cooking.
- Don't rush the cooking process. The 6-hour slow cook allows flavors to meld and develop a complex taste profile.
- If you prefer a thicker chili, leave the lid slightly ajar during the last hour of cooking to help reduce and concentrate the sauce.
- For added depth, consider using a mix of ground meats like beef and pork, or even adding chorizo for extra spice.
- Garnish options are key - have toppings like shredded cheese, sour cream, green onions, and tortilla chips ready to customize each serving.
- This chili freezes beautifully! Store in airtight containers for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
