Add everything to the slow cooker, except the beef bouillon cube and the water.
Add the beef bouillon cube and water to a microwavable glass cup. Microwave for 40 seconds, or until the water is hot enough to melt the cube. Stir the cube in the water until dissolved. Add this to the other ingredients in the slow cooker, stir.
Cover and cook on LOW for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
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Notes
Let the chili cool completely and then pour it into an airtight container. Store it in the fridge for up to 4 days. Reheat the leftovers over medium heat until warmed throughout. You can also reheat chili in a slow cooker.
It's best to brown the meat for chili on the stove top before adding to the slow cooker. Browning the meat adds depth of flavor and you can drain off excess fat.
Leftovers are great over baked potatoes or made into nachos or burritos.