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Crockpot Classic Beef Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes with juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks, then drain any excess fat.
  • Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, and diced green bell pepper.
  • Stir in the drained kidney beans and the can of diced tomatoes with their juice.
  • Add the chili powder, ground cumin, salt, and black pepper. Stir everything until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are soft and the flavors have blended.
  • Stir the chili before serving.

Notes

If the chili seems too thick after cooking, stir in a splash of water or broth to reach your preferred consistency. Leftovers keep well in the fridge for three days and taste even better the next day once the spices settle. For a milder version, reduce the chili powder by half and let everyone add their own heat at the table.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet