Description
A delightful and hearty chili that combines ground beef, vibrant beans, and aromatic spices, all cooked slowly for rich flavors.
Ingredients
Scale
- 1.5 pounds (680g) ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can (15 oz / 425g) kidney beans, drained and rinsed
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 can (28 oz / 796g) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup (240ml) beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon chipotle powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Prepare the Ingredients: Begin by dicing the onion and mincing the garlic. Rinse the beans under cold water in a colander.
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
- Sauté the Vegetables: Add the diced onion and cook until translucent, around 4 minutes. Stir in the minced garlic for 30 seconds.
- Combine in the Crockpot: Transfer beef, onions, and garlic to the crockpot. Add beans, diced tomatoes, tomato paste, and beef broth. Stir to combine.
- Spice It Up: Sprinkle in chili powder, cumin, smoked paprika, chipotle powder, salt, and pepper. Mix well.
- Slow Cook to Perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Adjust seasoning before serving.
- Final Touches: For a thicker chili, uncover during the last hour of cooking to let moisture evaporate.
Notes
Make-ahead by preparing the chili the night before for deeper flavors. Can easily be adjusted for spice level and varies with choice of beans.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 70mg