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 browned and no pink remains. Drain off any excess grease.2 pounds ground beef (80/20 lean is recommended for flavor)
- Add the chopped yellow onion and bell peppers to the same skillet (or you can add them directly to the slow cooker if you prefer not to brown them). Cook over medium heat for about 5-7 minutes, until the onions are softened and translucent, and the peppers are slightly tender. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, chopped, 2 bell peppers (any color combination), chopped, 3 cloves garlic, minced
- Transfer the browned ground beef, sautéed onion, bell peppers, and garlic into your slow cooker.2 pounds ground beef (80/20 lean is recommended for flavor), 1 large yellow onion, chopped, 2 bell peppers (any color combination), chopped, 3 cloves garlic, minced
- Add the crushed tomatoes, diced tomatoes (with their juice), rinsed and drained kidney beans, black beans, and pinto beans. Stir in the diced green chilies.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can pinto beans, rinsed and drained, 1 (4 ounce) can diced green chilies (mild or hot, to your preference)
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together thoroughly to ensure the spices are evenly distributed.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
- Pour in the beef broth or water. Start with 1 cup, and you can add more later if you prefer a thinner chili. Stir to combine.1 cup beef broth or water (for desired consistency)
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the flavors have melded and the chili is heated through.
- Before serving, taste the chili and adjust salt and pepper as needed. If it’s too thick, you can stir in a little more broth or water.1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste, 1 cup beef broth or water (for desired consistency)
- Ladle the hot chili into bowls and serve with your favorite toppings.shredded cheese (optional topping), sour cream (optional topping), chopped cilantro (optional topping), diced red onion (optional topping), jalapeño slices (optional topping)
Notes
This chili stores beautifully and can be refrigerated for up to 3-4 days or frozen for up to 3-4 months.