Description
A rich and smoky beef chili slow-cooked to perfection. Tender beef and savory aromatics create a hearty meal that is perfect for cold evenings.
Ingredients
Scale
- 2 lbs ground beef or cubed chuck roast
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the beef until caramelized, then remove from pan.
- In the same pan, sauté onions and garlic until translucent.
- Stir in chili powder and cumin for 1 minute to bloom the spices.
- Transfer the beef and aromatic mixture into the slow cooker.
- Stir in diced tomatoes, tomato paste, and beef broth until well combined.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Stir in the drained kidney beans during the last 30 minutes of cooking.
- Taste and season with salt and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American