Slow Cooker Ground Beef Chili
Browned ground beef, kidney and black beans, tomatoes, and tomato paste simmered with chili spices on low in the slow cooker.
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 lb lean ground beef 90 percent lean
- 1 medium onion diced
- 3 cloves garlic minced
- 1 small bell pepper chopped
- 1 can kidney beans 15 ounce can, drained and rinsed
- 1 can black beans 15 ounce can, drained and rinsed
- 2 can diced tomatoes 14 ounce cans, undrained
- 1 can tomato paste 6 ounce can
- 1 cup low sodium beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar optional
- 1 tsp hot sauce optional
Instructions
Cooking
- Brown. Brown the beef until no pink remains and drain the fat.
- Combine. Add the beef, vegetables, beans, tomatoes, and paste to the slow cooker.
- Season. Add the spices, salt, pepper, and broth and stir.
- Cook. Cover and cook on low for eight hours.
- Serve. Adjust the thickness and seasoning and serve hot.
Notes
Substitutions: Ground turkey replaces beef, and any canned beans work.
Tips: Thaw the beef first, brown it, and keep the lid closed.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition does not include the optional sugar, hot sauce, or toppings.