Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain off any excess grease.1.5 pounds ground beef
- Add the chopped onion and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.1 large yellow onion, 2 bell peppers, 1.5 pounds ground beef
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.3 cloves garlic
- Transfer the browned beef and sautéed vegetables into your slow cooker.
- Add the undrained diced tomatoes, drained and rinsed kidney beans, black beans, and pinto beans to the slow cooker. Stir in the undrained diced green chilies and the tomato paste.1 (28 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans, 1 (4 ounce) can diced green chilies, 1 (6 ounce) can tomato paste
- Pour the beef broth into the slow cooker.1 cup beef broth
- Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and dried oregano. Season generously with salt and freshly ground black pepper.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
- Stir all the ingredients together thoroughly to ensure everything is well combined.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is thoroughly heated and the flavors have melded.
- Before serving, taste the chili and adjust seasonings as needed. You may want to add more salt, pepper, or cayenne pepper for extra heat.to taste salt, to taste freshly ground black pepper, 1/2 teaspoon cayenne pepper
- Ladle the hot chili into bowls and serve with your favorite toppings.
Notes
Leftovers store beautifully in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
