Bean & Beef Slow-Cooked Chili
Description
This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese.
Ingredient
- 1 lb ground beef
- 1 can of red kidney beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Direction
1. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
2. Add the ground beef to the skillet and cook until it is browned, breaking it up into small pieces with a wooden spoon.
3. Drain any excess grease from the skillet and transfer the beef mixture to a slow cooker.
4. Add the drained and rinsed kidney beans, canned diced tomatoes, chili powder, cumin, and paprika to the slow cooker. Stir well to combine all the ingredients.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Check the chili for seasoning and add salt and pepper to taste.
7. Serve hot and enjoy your delicious bean and beef slow-cooked chili! Optional toppings include shredded cheese, sour cream, diced avocado, and chopped cilantro.
Powered By 
