Description
A comforting and robust chili that brings warmth and satisfaction, perfect for family gatherings or leftovers.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: shredded cheese, sour cream, or fresh cilantro for garnish
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Transfer the beef to the slow cooker and add chopped onion, bell pepper, and garlic.
- Stir in the kidney beans, crushed tomatoes, and spices. Mix until evenly incorporated.
- Cover and cook on low for 6-8 hours or on high for about 3-4 hours.
- Taste and adjust seasoning before serving.
Notes
For added flavor, consider allowing the dish to rest overnight in the refrigerator. Enhance the taste with a dash of vinegar or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American