Description
Browned beef, peppers, onion, kidney beans and tomatoes slow cooked with warm chili spices in a small slow cooker, for two hearty bowls.
Ingredients
- 1 teaspoon olive oil
- 8 ounces ground beef (85/15)
- 1/2 small yellow onion, diced
- 1/2 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon brown sugar
- Pinch of cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1 can (15-ounce) diced tomatoes, with juices
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1/2 cup beef broth
- Optional toppings: shredded cheddar, sour cream, sliced green onion
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it up, until browned and no longer pink (160°F). Spoon off any excess fat.
- Stir the chili powder, cumin, oregano, salt, pepper, brown sugar and cayenne together in a small bowl.
- Add the onion, bell pepper, garlic, tomato paste and half of the spice mix to the skillet. Cook for 4 to 5 minutes, stirring, until the vegetables soften and the tomato paste darkens slightly.
- Scrape the beef mixture into a 2- to 3-quart slow cooker. Add the diced tomatoes with their juices, the beans, broth and the rest of the spice mix, and stir.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until thick and the flavors have blended.
- Stir, taste and adjust the salt. Serve hot with your favorite toppings.
Notes
Equipment: 10-inch skillet, 2- to 3-quart slow cooker, small bowl, wooden spoon
- Pinto or black beans can replace the kidney beans.
- For a thicker chili, cook uncovered on high for the last part of the cooking time; for a thinner chili, stir in a splash of broth.
- Leave out the cayenne for a mild chili.
- Refrigerate leftover chili in a covered container for up to 3 days, or freeze it for up to 3 months.
- Reheat on the stove or in the microwave until steaming hot, to 165°F.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F on the stove or in the microwave, not in the slow cooker (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 6 hours 12 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American