Crockpot Beef and Bean Chili
Ground beef, kidney beans, and black beans simmered in a spiced tomato base for eight hours in the slow cooker.
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 lb lean ground beef 90 percent lean
- 1 large onion chopped
- 3 cloves garlic minced
- 2 can kidney beans 15 ounce cans, drained and rinsed
- 1 can black beans 15 ounce can, drained and rinsed
- 2 can diced tomatoes 14 ounce cans, undrained
- 1 can tomato sauce 15 ounce can
- 1 green bell pepper chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar
- ½ cup low sodium beef broth optional, for a thinner chili
Instructions
Cooking
- Brown. Brown the beef in a skillet until no pink remains and drain off the extra fat.
- Combine. Add the beef, vegetables, beans, tomatoes, tomato sauce, spices, salt, and sugar to the slow cooker and stir.
- Cook. Cover and cook on low for eight hours until thick and fragrant.
- Thicken. Remove the lid for the last thirty minutes if the chili is too thin.
- Serve. Taste, adjust the seasoning, and serve hot with toppings.
Notes
Substitutions: Ground turkey replaces beef, and any canned beans can replace the kidney or black beans.
Tips: Brown the beef first and thaw it completely before cooking.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition does not include the optional broth or toppings.