Slow Cooker Beef Chili
Recipe by gingham
Brown the beef, fill the pot, and come back to a chili that has been quietly getting better all afternoon.
Ingredients
- 1 tbsp olive oil
- 2 lb ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef stock
- Shredded cheddar, sour cream, and sliced green onions, to serve
Method
Heat the oil in a large skillet over medium-high heat. Brown the beef in two batches, breaking it up as it cooks, about 6 minutes each. Spoon off most of the fat and move the beef to the slow cooker.
In the same skillet, cook the onion and bell pepper until soft, about 5 minutes. Add the garlic, chili powder, cumin, oregano, paprika, and salt and stir for 1 minute. Stir in the tomato paste, then scrape it all into the slow cooker.
Add the tomatoes, both kinds of beans, and the stock, and stir well.
Cover and cook on low for 8 hours or on high for 4 hours.
Taste for salt and spice, and serve with cheddar, sour cream, and green onions.
Notes from the source
It freezes well for up to 3 months. For a thicker chili, take the lid off for the last 30 minutes.