Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step adds an extra layer of savory flavor and texture to your chili. If you prefer to skip this, you can simply add the raw ground beef directly into the slow cooker.1 tablespoon olive oil (for browning beef, optional but recommended), 1.5 pounds ground beef (80/20 or 85/15 recommended for best flavor)
- While the beef is browning (or before you start, if skipping browning), add the chopped yellow onion and chopped bell peppers to the same skillet. Cook over medium heat for about 5-7 minutes, until they begin to soften. Add the minced garlic and cook for another minute until fragrant. This step helps to release the full flavor of the vegetables.1 large yellow onion, chopped, 2 bell peppers (any color, or a mix), chopped, 3 cloves garlic, minced
- Transfer the browned beef (if used) and the sautéed onion and pepper mixture to your slow cooker insert. Add the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans, black beans, and pinto beans (if using). Pour in the beef broth.1.5 pounds ground beef (80/20 or 85/15 recommended for best flavor), 1 large yellow onion, chopped, 2 bell peppers (any color, or a mix), chopped, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed (optional, for extra heartiness), 1 cup beef broth
- Sprinkle the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker. Gently stir everything together to ensure the spices are evenly distributed throughout the mixture.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 0.5 teaspoon cayenne pepper (adjust to your spice preference), 1 teaspoon salt, 0.5 teaspoon black pepper
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chili is ready when the flavors have melded beautifully and the vegetables are tender. The longer it cooks on low, the deeper the flavor will become.
- Before serving, give the chili a taste and adjust the salt, pepper, or cayenne pepper as needed. If the chili seems a little too thick, you can stir in a bit more beef broth or water to reach your desired consistency.1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon cayenne pepper (adjust to your spice preference), 1 cup beef broth
Notes
Allow cooled chili to cool completely before storing. Refrigerate leftovers for up to 3-4 days. Freeze for up to 3 months.
