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 it's browned and no pink remains. Drain off any excess grease.1 tablespoon olive oil, 2 pounds ground beef (80/20 recommended for best flavor)
- Add the chopped yellow onion, green bell peppers, and red bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 large yellow onion, chopped, 4 cloves garlic, minced
- Transfer the browned beef and vegetable mixture to your slow cooker. Add the undrained kidney beans, rinsed and drained black beans, and rinsed and drained pinto beans.2 (15 ounce) cans kidney beans, undrained, 2 (15 ounce) cans black beans, rinsed and drained, 1 (15 ounce) can pinto beans, rinsed and drained
- Pour in the crushed tomatoes, diced tomatoes, tomato paste, and beef broth. Stir everything to combine thoroughly.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (6 ounce) can tomato paste, 1 cup beef broth
- Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Season with salt and black pepper to taste. Stir again to ensure all spices are evenly distributed throughout the chili.2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional, for extra heat), 1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Before serving, taste the chili and adjust seasoning with more salt, pepper, or chili powder if needed.1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste, 2 tablespoons chili powder
Notes
Once cooled to room temperature, portion the chili into airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, allow the chili to cool completely. Divide it into freezer-safe bags or containers. It can be frozen for up to 3 months. Mark the containers with the date for easy tracking.
For stovetop reheating: reheat gently in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much. For frozen chili, thaw it overnight in the refrigerator before reheating on the stovetop.
For microwave reheating: Place a portion of chili in a microwave-safe bowl. Cover loosely and heat on medium power, stirring every minute or two, until hot. Frozen chili will require longer heating times and should be stirred more frequently.
