Slow Cooker Beef and Bean Chili
Ground beef, two kinds of beans, and tomato paste cooked slowly into a thick red chili.
Equipment
- Slow cooker
- Large skillet
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 can tomato paste 6 ounce can
- 1 can kidney beans 15 ounce can, drained and rinsed
- 1 can black beans 15 ounce can, drained and rinsed
- 1 can diced tomatoes 14 1/2 ounce can, with juices
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 cloves garlic crushed or minced
- 1 cup low sodium beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Brown the beef. Cook in a skillet until crumbly and drain the grease.
- Fill the pot. Add the beef, onion, pepper, garlic, and broth to the slow cooker.
- Add the rest. Stir in the beans, tomatoes, tomato paste, spices, and brown sugar.
- Cook slowly. Cover and cook on low 6 to 8 hours or on high about 4 hours.
- Serve. Taste, adjust the seasoning, and ladle into bowls.
Notes
Substitutions: Use ground turkey for beef and pinto beans for either can.
Tips: Brown the beef to 160 degrees F and thaw meat before cooking.
Storage: Refrigerate up to 3 days or freeze flat up to 3 months.