Ingredients:
- 1 lb ground beef
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced tomatoes (15 oz)
- 1 can tomato sauce (8 oz)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, minced (optional, for heat)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for more heat)
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth (or water)
- 1 tbsp olive oil (for browning the beef)
Optional Toppings:
- Sour cream
- Shredded cheese
- Chopped green onions
- Chopped cilantro
- Sliced avocado
- Tortilla chips or cornbread
Instructions:
- Brown the beef:
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5–7 minutes. Break it apart with a spatula as it cooks. Drain any excess fat.
- Add ingredients to the slow cooker:
- Transfer the browned beef to the slow cooker. Add the diced onions, garlic, bell pepper, jalapeño (if using), kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth.
- Stir in the chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and pepper.
- Cook the chili:
- Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the flavors have melded and the chili has thickened.
- Adjust seasoning and serve:
- Before serving, taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.
- Serve hot with your favorite toppings like sour cream, shredded cheese, green onions, and cilantro.
Tips:
- For a vegetarian version, skip the ground beef and add extra beans or veggies like zucchini, carrots, or sweet potatoes.
- Leftover chili can be stored in the fridge for up to 5 days or frozen for up to 3 months.
This Slow Cooker Beef and Bean Chili is rich, flavorful, and perfect for cold weather or a comforting meal any time of the year!