Hearty chili with ground beef, beans, tomatoes, and warming spices. Minimal prep, maximum comfort.
# 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, optional
# How To Make It:
01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking it into crumbles. Drain excess fat. This step enhances flavor but may be skipped for true dump-and-go preparation.
02 - Transfer cooked beef to slow cooker. Add onion, garlic, bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper into the slow cooker.
04 - Stir all ingredients until well combined, ensuring spices are evenly distributed.
05 - Cover slow cooker and cook on LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours, until flavors meld and chili reaches desired consistency.
06 - Taste the chili and adjust salt, pepper, or spices as needed before serving.
07 - Ladle into bowls and serve hot. Garnish optionally with shredded cheese, sour cream, chopped green onions, or fresh cilantro.
