Ingredients
Method
Preparation
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon, until it is no longer pink. Drain excess fat and transfer to the slow cooker.
- In the same skillet, add the diced onion, garlic, and green bell pepper. Sauté for about 5 minutes until softened.
- Add the sautéed vegetables to the slow cooker, along with the drained beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and beef broth. Stir well to combine.
Cooking
- Cover the slow cooker and set it to cook on low for 6–8 hours or on high for 4 hours.
Final Steps
- About 30 minutes before serving, stir the chili and taste to adjust seasonings if needed.
- Ladle the chili into bowls and allow everyone to top with their choice of optional toppings.
Notes
Chili often tastes even better the next day. Make a large batch and enjoy leftovers. Consider creating a chili bar for customization during gatherings.
