Description
A hearty and flavorful slow cooker chili made with ground beef, beans, and tomatoes.
Ingredients
Scale
- 2 lbs lean ground beef (90/10 or 85/15)
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) pinto beans, rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth or stock
- 1 medium onion, chopped
- 1 bell pepper (green preferred), chopped
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large skillet or Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until browned and no longer pink. Drain off any excess fat.
- In the same skillet, add a little olive oil. Toss in the chopped onion and bell pepper, cooking over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Transfer the browned ground beef and sautéed vegetables into a 6-quart or larger slow cooker.
- Add the rinsed kidney beans, pinto beans, crushed tomatoes, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), dried oregano, and bay leaf. Stir to combine.
- Place the lid on the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking is complete, remove the bay leaf, stir the chili, and adjust seasoning with salt and pepper if needed. Serve in bowls with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper.
- Top with cheese, sour cream, or chopped green onions if desired.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: main course
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg