Description
This hearty chili is a comforting dish perfect for cozy nights or gatherings. Made with ground beef or turkey and a mix of beans, it’s slow-cooked to enhance the flavors. Customize it with your favorite toppings for a satisfying meal that everyone will love!
Ingredients
Scale
- 2 pounds ground beef (or turkey)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, jalapeños
Instructions
- In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain any excess fat and set the meat aside.
- In the same skillet, add the diced onion, minced garlic, and bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- In a large bowl, combine the browned meat, sautéed vegetables, kidney beans, black beans, crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
- Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and season with salt and pepper to taste. Mix until the spices are well distributed.
- Taste a small spoonful of the mixture and adjust seasoning as needed. For extra heat, add cayenne pepper or diced jalapeños.
- Pour the mixture into your slow cooker, scraping the sides of the bowl to get every bit.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- If possible, stir the chili every couple of hours to ensure even cooking.
- About 30 minutes before serving, check the chili. The beans should be tender, and the flavors well combined. Add more broth or water if too thick.
- Set out toppings like shredded cheese, sour cream, chopped green onions, cilantro, and sliced jalapeños.
- Ladle the chili into bowls and let everyone customize with their favorite toppings.
- If you have leftovers, let the chili cool before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on the stove over medium heat or in the microwave. Add broth or water if its too thick.
Notes
- For a vegetarian version, substitute ground beef with lentils or additional beans and use vegetable broth.
- Feel free to adjust the spices according to your heat preference.
- This chili pairs well with cornbread or over rice.
- Prep Time: 15 minutes
- Cook Time: #ERROR!