Description
A hearty slow cooker beef chili that is perfect for chilly nights. Packed with flavors and easy to prepare.
Ingredients
Scale
- 11/2 teaspoon olive oil, extra virgin
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 1/21/2 teaspoon salt
- 2 pounds lean ground beef
- 1/3 cup beef stock
- 2 cans kidney beans, drained but not rinsed
- 1 can tomato sauce
- 1 can diced tomatoes with green chili, such as Rotel
- 11/2 teaspoon granulated garlic powder
- 11/2 teaspoon ground cumin
- 11/2 teaspoon smoked paprika
- 1/21/2 teaspoon ground chili powder
- 11/2 teaspoon sugar
- 11/2 teaspoon ground chili powder, adjust to taste
Instructions
- Cook the Meat: Start by browning the lean ground beef in a skillet with olive oil until it is nicely caramelized. Look for lovely brown bits forming on the bottom, which is an indicator of depth in flavor. Keep a close eye on the beef to prevent burning.
- Add the Spices: Stir in the salt, granulated garlic powder, ground cumin, smoked paprika, and ground chili powder while the meat is still warm. Allow the spices to mingle and fill the kitchen with aromas. It is important to add the spices before the meat cools down to avoid blandness in the chili.
- Transfer to Slow Cooker: Pour the beef mixture into your slow cooker, making sure to include all of the tasty juices. Next, add the kidney beans, tomato sauce, and diced tomatoes with green chili. At this point, it should smell amazing. Do not overfill the cooker, as chili needs space to simmer.
- Set to Cook: Cover the slow cooker and set it on low for 3 hours. The enticing scents will begin wafting through your house. Remember, the longer it cooks, the deeper the flavors will develop, so do not rush the cooking time.
- Tweak to Taste: Before serving, taste the chili and make any required adjustments. A splash of vinegar can add a zing if needed. It is preferable to adjust the seasoning before serving to avoid making it overly spicy too soon.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Expert Tips: If the chili is too watery after cooking, cook uncovered for the last hour to evaporate excess liquid. When using canned beans, add them later in the cooking process to prevent them from becoming overly soft. If the chili lacks flavor, adding more seasoning or a splash of vinegar can brighten the taste.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through or microwave in a microwave-safe container in intervals of 1-2 minutes until heated to your liking.
- Serving Suggestions: Serve with cornbread for a classic pairing. Top with shredded cheese and sour cream, or accompany with tortilla chips for added crunch.
- Recipe Variations: For extra sweetness and texture, consider adding corn. Incorporate black beans for a color contrast. You can also use turkey or chicken instead of beef.
- Ingredient Notes: Choose firm, blemish-free yellow onions to ensure sweetness. For the red bell pepper, pick one that is bright and wrinkle-free for the best flavor.
Nutrition
- Calories: 277
- Sugar: 4g
- Sodium: 608mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 94mg