Ingredients
Main Ingredients
- 2 pounds (32oz, 900g) lean ground beef
- 1 (8oz, 225g) large onion, chopped
- 1 (5oz, 142g) red bell pepper, diced
- 4 garlic cloves, minced
- 2 x 15oz (425g) cans kidney beans
- 28oz (795g) can diced tomatoes
- 28oz (795g) can crushed tomatoes
- 1/2 cup (4fl.oz, 125ml) beef, chicken or vegetable broth
Spices
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Optional Toppings
- Sour cream
- Shredded cheddar cheese
- Sliced jalapeño peppers
Instructions
- Brown the Meat and Vegetables: In a large skillet set over medium heat, cook the ground beef with the chopped onion, diced red bell pepper, and minced garlic until the meat is fully browned, about 6–7 minutes. If there is excess grease in the pan, carefully drain it off to avoid a greasy chili.
- Combine Ingredients in Crockpot: Transfer the cooked meat mixture to the crockpot. Add the kidney beans, diced tomatoes, crushed tomatoes, broth of choice (beef, chicken, or vegetable), and all the spices (chili powder, ground cumin, dried oregano, salt, black pepper, and cayenne pepper). Stir thoroughly until all ingredients are well combined to ensure even flavor distribution.
- Cook the Chili: Cover the crockpot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Stir occasionally during cooking to promote even heating and prevent sticking at the bottom.
- Serve: Once cooked, serve the chili hot. Customize with optional toppings such as sour cream, shredded cheddar cheese, and sliced jalapeño peppers to add creaminess, richness, and heat according to preference.
Notes
- Draining excess grease after browning the beef helps keep the chili from becoming too oily.
- Using a slow cooker intensifies the flavor as it allows spices and ingredients to meld over a long cooking period.
- For a spicier chili, increase the amount of cayenne pepper or add additional jalapeños.
- This recipe can be made vegetarian by substituting ground beef with plant-based meat alternatives and using vegetable broth.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
