Description
A hearty beef and bean chili slow-cooked to perfection and finished with a luxurious, savory garlic cream sauce for a smooth, rich flavor profile.
Ingredients
Scale
- 2 lbs ground beef
- 1 medium onion, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 cups beef broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Brown the ground beef and diced onions in a large skillet over medium-high heat until the meat is cooked through. Drain excess fat.
- Transfer the cooked beef and onion mixture into a slow cooker.
- Stir in the kidney beans, diced tomatoes, chili powder, and ground cumin until well combined.
- Pour in the beef broth and stir gently to incorporate.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- In a small pan, gently warm the heavy cream and minced garlic over low heat for 2-3 minutes.
- Stir the warm garlic cream into the slow cooker during the last 30 minutes of cooking.
- Let the chili simmer for the final 30 minutes to thicken and blend flavors before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American