Making Slow-Cooker Beef Chili Is The Only Thing We Like About Cold Days
Yields: 8 servings
Prep Time: 15 mins
Total Time: 6 hours 30 mins
Ingredients
1 tbsp.
vegetable or canola oil
1
large yellow onion, chopped (about 1 1/2 c.)
Kosher salt
4
cloves garlic, finely chopped
2 tbsp.
tomato paste
2 lb.
(85% lean) ground beef
Freshly ground black pepper
2 tbsp.
chili powder
1 tbsp.
ground cumin
2 tsp.
smoked paprika
1 tsp.
dried oregano
Pinch of cayenne pepper or chipotle chili powder (optional)
2
(15-oz.) cans kidney beans, drained, rinsed
1
(28-oz.) can crushed tomatoes
1 c.
beer, low-sodium beef broth, or water
1
lime, halved
Fritos, shredded cheddar, thinly sliced scallions, and sour cream, for serving (optional)
Directions
In a large skillet over medium-high heat, heat oil. Add onion, season with salt, and cook, stirring occasionally, until slightly softened and translucent, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until brick-red, 1 to 2 minutes. Transfer onion mixture to a large slow cooker.
In same skillet over medium heat, break up beef; season with salt and black pepper. Cook, undisturbed, until mostly browned, about 5 minutes. (It doesn’t need to be fully cooked through.) Add chili powder, cumin, paprika, oregano, and cayenne (if using) and cook, stirring, until fragrant, about 1 minute. Using a slotted spoon, transfer beef mixture to slow cooker. Discard any excess fat.
Add beans, tomatoes, and beer to slow cooker; season with salt and black pepper.
Cover and cook on low, uncovering during the last 20 minutes if needed, until chili has slightly thickened, 4 to 6 hours.
Squeeze lime halves over chili; season with salt and pepper. Top with Fritos, cheddar, scallions, and sour cream (if using).
You Might Also Like
