Cozy Slow Cooker Sunday Beef Chili: Rich, Thick, and Built for Game Day

🛒Ingredients

• 2 lbs (900g) ground chuck or lean ground beef (85/15)
• 1 large yellow onion, diced
• 1 green bell pepper and 1 red bell pepper, seeded and diced
• 4 cloves garlic, minced
• Two 15-oz cans red kidney beans, rinsed and drained
• One 15-oz can black beans, rinsed and drained
• Two 14.5-oz cans fire-roasted diced tomatoes (with juice)
• One 6-oz can tomato paste
• 1 cup beef bone broth or dark Mexican lager beer
• 3 tablespoons chili powder
• 1 tablespoon ground cumin, 1 tsp smoked paprika, 1 tsp dried Mexican oregano
• 1/2 teaspoon cayenne pepper (adjust to taste) and 1 tsp kosher salt
• Garnishes: Sharp cheddar cheese, sour cream, sliced jalapeños, and corn tortilla chips

👩‍🍳Step-by-Step Instructions

1. 1

   Brown ground beef, diced onion, and garlic in a large skillet over medium-high heat for 6 to 8 minutes until meat is cooked through. Drain off excess fat.

2. 2

   Transfer browned beef and onion mixture into the slow cooker basin.

3. 3

   Add bell peppers, kidney beans, black beans, fire-roasted tomatoes, tomato paste, beef broth (or beer), and all dry spices. Stir thoroughly to combine.

4. 4

   Cover with lid and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until flavors deepen and the chili is thick and savory.

5. 5

   Taste and adjust seasoning with salt or extra chili powder if desired.

6. 6

   Ladle into generous bowls and top with plenty of shredded cheddar cheese, sour cream, and scallions. Serve with warm skillet cornbread.