Hearty beef and bean chili with spices, simmered low and slow for maximum flavor. Easy prep, minimal effort.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Beans & Legumes
05 - 1 can (15 oz) kidney beans, drained and rinsed
06 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
07 - 1 can (28 oz) crushed tomatoes
08 - 1 can (15 oz) diced tomatoes
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper, optional
# How to Make:
01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, approximately 5-7 minutes. Drain excess fat and transfer to slow cooker.
02 - Add onion, garlic, bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker with the cooked beef.
03 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper over the mixture.
04 - Stir all ingredients until well combined, ensuring spices are evenly distributed throughout.
05 - Cover the slow cooker and cook on LOW setting for 6-8 hours, or on HIGH setting for 3-4 hours, until flavors are fully developed and ingredients are tender.
06 - Taste the chili and adjust salt, pepper, or spices as needed before serving.
07 - Ladle into bowls and serve hot. Optional garnishes include shredded cheese, sour cream, chopped green onions, or fresh cilantro.
