Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease.2 pounds lean ground beef
- Add the chopped yellow onion and bell peppers to the same skillet (or if you prefer a cleaner slow cooker, you can add them directly to the slow cooker later). Cook for about 5-7 minutes, until the onions are softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.1 large yellow onion, 2 bell peppers, 3 cloves garlic
- Transfer the browned beef mixture, sautéed vegetables, and garlic to your slow cooker insert.
- To the slow cooker, add the crushed tomatoes, diced tomatoes (undrained), kidney beans, black beans, pinto beans, and green chilies.1 (28-ounce) can crushed tomatoes, 1 (15-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 mild green chilies
- Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. If you're desiring a thinner chili, pour in the beef broth now.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1 teaspoon salt, 1 cup beef broth
- Stir all the ingredients together thoroughly to ensure everything is well combined and the spices are evenly distributed.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the flavors have melded and the chili is heated through.
- Before serving, taste the chili and adjust the salt and pepper if needed. If you prefer a spicier chili, you can add more cayenne pepper.1/4 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper
Notes
Refrigerated leftovers will stay fresh for up to 3 to 4 days. Frozen chili can be kept for up to 2 to 3 months.
