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Hearty Beef and Bean Chili
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 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, diced onion, and minced garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
  • Transfer the beef mixture to the slow cooker. Add the drained kidney beans, crushed tomatoes, chili powder, cumin, salt, and black pepper.
  • Stir everything together until the spices are evenly distributed through the mixture.
  • Cover and cook on low for 6 to 7 hours, stirring once halfway through if possible.
  • Taste and adjust salt or pepper before serving if needed.

Notes

Stir the chili well before ladling it into bowls so the beans and beef stay evenly mixed. If the chili thickens more than you like during cooking, add a small splash of water and stir it in for the last hour. Leftovers keep in the fridge for three days and reheat gently on the stove with a little extra water to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Can Opener