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. Drain off any excess grease.1 tablespoon olive oil, 2 pounds ground beef
- Add the chopped onion and bell peppers to the same skillet with the browned beef. Cook for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic during the last minute of cooking until fragrant.1 large onion, 2 bell peppers, 4 cloves garlic
- Transfer the browned beef and vegetable mixture to your slow cooker. Add the undrained diced tomatoes, undrained Rotel tomatoes and green chilies, and beef broth.1 (28-ounce) can diced tomatoes, 1 (10-ounce) can Rotel diced tomatoes and green chilies, 1 cup beef broth
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix everything 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, 1 teaspoon salt, 1/2 teaspoon black pepper
- 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 the salt and pepper if needed. If you prefer a thicker chili, you can remove the lid during the last hour of cooking on the high setting to allow some liquid to evaporate.1 teaspoon salt, 1/2 teaspoon black pepper
Notes
Allow chili to cool completely before storing. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.