Ingredients
Units
Scale
- 2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro
Instructions
- Brown the Meat: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Combine Ingredients: In the crockpot, add the browned beef, diced onion, minced garlic, diced bell pepper, kidney beans, crushed tomatoes, chili powder, cumin, paprika, salt, black pepper, and beef broth. Stir to combine.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the flavors meld and the chili is heated through.
- Serve: Ladle the chili into bowls and top with your choice of shredded cheese, sour cream, green onions, or cilantro. Enjoy with cornbread or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
Nutrition
- Calories: 350k
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g