Description
A hearty and flavorful chili that’s easy to make in a slow cooker, perfect for feeding a crowd or cozy nights in.
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, chopped finely (about 2 cups)
- 1 red bell pepper, cut into 1/2 inch cubes
- 6 cloves garlic, minced or pressed
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
- 1 can red kidney beans, drained and rinsed (15 ounces)
- 1 can pinto beans, drained and rinsed (15 ounces)
- 28 ounces diced tomatoes with juice
- 28 ounces tomato puree
Instructions
- Heat oil in a large pan over medium heat.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook while stirring until the vegetables soften and start to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef. Cook while breaking up the meat with a wooden spoon until it’s no longer pink and just starting to brown, about 3 to 4 minutes.
- Add the remaining beef and cook, breaking it up, until no longer pink, another 3 to 4 minutes.
- Pour the mixture into the crockpot.
- Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt to the crockpot. Stir everything to combine.
- Cook on low for 8-9 hours or high for 4-5 hours.
Notes
Adjust spices to taste and consider adding zucchini or corn for extra nutrition. Can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American