Slow-Cooker Beef and Bean Chili

Name: Slow-Cooker Beef and Bean Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 pounds lean ground beef (90% lean); 1 large yellow onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 1/2 teaspoons kosher salt; 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can diced tomatoes; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 1 cup beef broth; Toppings: shredded cheddar, sour cream, sliced green onions, tortilla chips

A hearty, crowd-pleasing chili with ground beef, two kinds of beans, and a warm blend of spices. Brown, stir, and let the slow cooker do the rest.

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Two bowls of chili with a spoon on a wooden table — Photo: American Heritage Chocolate on Unsplash

Prep time: 20 min
Cook time: 8 hrs
Total time: 8 hr 20 min
Servings: 8
Difficulty: Easy

Instructions

In a large skillet over medium-high heat, cook the ground beef, breaking it up, until browned, 7 to 8 minutes. Drain off excess fat.
Add the onion and bell pepper and cook 4 minutes. Stir in the garlic, chili powder, cumin, paprika, oregano, and salt and cook 1 minute more.
Transfer the beef mixture to a 6-quart slow cooker. Stir in the crushed tomatoes, diced tomatoes, beans, and broth.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
Taste and adjust the salt and spice. Serve with your favorite toppings.

Tips and substitutions

No slow cooker? Simmer everything in a Dutch oven, partially covered, for 1 1/2 hours, stirring now and then.
Like it spicier? Add a diced jalapeño with the onion or a pinch of cayenne.
Chili tastes even better the next day and freezes well for up to 3 months.
Toppings like cheese and sour cream add dairy. Skip them to keep it dairy-free.