Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes with green chilies, undrained
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup beef broth
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat.
- Transfer the browned beef to a 6-quart slow cooker.
- Add the chopped onion and minced garlic to the slow cooker.
- Stir in the crushed tomatoes, kidney beans, black beans, diced tomatoes with green chilies, and tomato sauce.
- Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using).
- Pour in the beef broth.
- Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chili is hot and flavors have melded.
- Season with salt and black pepper to taste before serving.
Notes
- Serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
- This chili freezes well for future meals.
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute ground turkey or chicken for the ground beef.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 25g
- Cholesterol: 50mg