Slow Cooker Chili

Ingredients

• 2 lb lean ground beef
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 cup low-sodium beef broth
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• Cheddar, sour cream, and scallions, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces and cooking until no pink remains.
2. Step 2.Add onion and bell pepper to the skillet, cook until beginning to soften, then add garlic and stir for another 30 seconds.
3. Step 3.Drain excess grease carefully, stir chili powder, cumin, paprika, oregano, and salt into the beef, and cook until fragrant for one minute.
4. Step 4.Transfer the seasoned beef mixture to the slow cooker, then add crushed tomatoes, diced tomatoes, broth, kidney beans, and pinto beans.
5. Step 5.Stir thoroughly, cover, and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours without repeatedly lifting the lid.
6. Step 6.During the final 30 minutes, uncover only if the chili needs thickening, then cook on HIGH and stir once or twice as moisture evaporates.
7. Step 7.Taste carefully and adjust salt or chili powder, adding a small splash of broth only when the chili is thicker than a spoonable consistency.
8. Step 8.Ladle into warm bowls and offer cheddar, sour cream, and scallions separately so each serving can be finished just before eating.