Description
A warm, hearty bowl of chili featuring ground beef, tender beans, and tangy tomatoes, perfect for cozy evenings.
Ingredients
Scale
- 2 lbs ground beef (85/15 lean-to-fat ratio recommended)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 28 oz diced tomatoes (undrained)
- 15 oz tomato sauce
- 15 oz kidney beans (canned, rinsed and drained)
- 15 oz black beans (canned, rinsed and drained)
- 1 cup beef broth
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp unsweetened cocoa powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (freshly ground)
Instructions
- Heat a skillet over medium-high heat, add ground beef and diced onion, cooking until browned and onion is translucent.
- Stir in minced garlic and cook for an additional minute.
- Drain excess grease and transfer the mixture into the slow cooker.
- Add kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and pepper, stirring until combined.
- Secure the lid and set slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours.
- When cooking time is up, stir and serve hot with your choice of toppings.
Notes
For a vegetarian option, replace ground beef with lentils and beef broth with vegetable broth. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chili, slow cooker, comfort food, hearty meal, easy recipe