Simple Slow-Cooker Chili
One of the easiest meals to make inside of your crock-pot is chili, and yet, it takes a spot as one of the best among the rest. Packed with protein and ever so filling, I'm confident this will be a lovely addition to your preferred recipes.
What you will need:
3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
Shredded cheddar cheese
Thinly sliced scallions
Heat oil in frying pan over medium heat until simmering. Add onions and bell pepper, and apply a few dashes of salt. Cook, stirring occasionally until softened. (About 8 minutes.)
Add garlic, chili powder, and cumin, and stir, coating the vegetables, and cook until fragrant. (About 1 minute.) Add ground beef and salt, then cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink. (About 7 minutes.)
Now, transfer the mixture to the crock-pot/slow-cooker, add the diced tomatoes, tomato sauce, and beans; stir to combine. Cover and cook until the chili thickens and the flavors combine, about 8 hours on low or 6 hours on high.
Stir in the jalapeños/green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!