Chili
This slow cooker chili combines ground beef with aromatic spices and vegetables for a rich, comforting meal that cooks unattended. It's high in protein and fiber, making it a satisfying family dinner.
This slow cooker chili combines ground beef with aromatic spices and vegetables for a rich, comforting meal that cooks unattended. It's high in protein and fiber, making it a satisfying family dinner.
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Brown the beef in a large skillet over medium-high heat 4-5 minutes, breaking it up with a spatula.
Add onion, bell pepper and garlic to the skillet and sauté until tender, 4-5 minutes. Add the seasonings (chili powder, cumin, garlic powder, paprika, salt and pepper). Cook 30 more seconds, stirring then transfer to a 6 or 7 quart slow cooker.
Add remaining ingredients into the crockpot: rinsed and drained black and red beans, diced tomatoes with their juice, Rotel with juices and a can of tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 7-8 hours.
Adjust seasoning to taste, as desired.
Ladle it into bowls and top with a dollop of sour cream, shredded cheddar cheese, and fresh chopped cilantro, scallions or red onion, if desired.
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave until warmed through.
slow cooker
Yes. Brown the beef and sauté the onion, pepper, and garlic in a large pot, then add spices and remaining ingredients. Simmer on low heat for 30–45 minutes, stirring occasionally.
Kidney beans and black beans are traditional choices. Use canned beans (drained and rinsed) or dried beans that have been soaked and cooked beforehand.
Store in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or microwave until warmed through.
Yes, double all ingredients and use a large slow cooker. Cook time remains the same (6–8 hours on low).
This chili is mildly spiced. Adjust heat by increasing chili powder and smoked paprika to taste, or add diced jalapeños or hot sauce.
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