Hearty chili with ground beef, beans, tomatoes, and warming spices cooked low and slow for maximum flavor.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Beans & Legumes
05 - 1 can (15 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) black beans, drained and rinsed
→ Tomatoes & Liquids
07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (15 ounces) diced tomatoes
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper
# Directions:
01 - Heat a large skillet over medium heat. Add ground beef and cook until browned and no longer pink, approximately 8-10 minutes. Drain excess fat. This step is optional for a true dump-and-go preparation but enhances overall flavor development.
02 - Transfer cooked ground beef to a 5-quart or larger slow cooker. Add diced onion, minced garlic, diced red bell pepper, drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the mixture.
04 - Stir all ingredients thoroughly until well combined and seasonings are evenly distributed throughout.
05 - Cover and cook on LOW setting for 6-8 hours or on HIGH setting for 3-4 hours, depending on preferred cooking time and intensity.
06 - Sample the chili and adjust seasoning to taste before serving. Add additional salt, pepper, or cayenne pepper as desired.
07 - Ladle chili into bowls and serve hot. Optional garnishes include shredded cheese, sour cream, chopped green onions, or fresh cilantro.
