Crock Pot Chili

Ingredients

• 2 pounds ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 (28 oz) cans crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar
• 1 cup shredded cheddar cheese, for topping
• 1/2 cup sour cream, for topping
• 1/4 cup sliced green onions, for topping

Method

1. 1

   Heat a 9-inch skillet over medium-high heat and brown the ground beef, breaking it up with a spoon, until no pink remains, about 8 minutes. Drain excess fat.

   8:00 · Brown beef
2. 2

   Add the diced onion, bell pepper, and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook vegetables
3. 3

   Transfer the beef mixture to a 6-quart slow cooker. Add the kidney beans, black beans, crushed tomatoes, tomato sauce, and beef broth.

4. 4

   Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, and brown sugar until evenly combined.

5. 5

   Cover and cook on low for 7 hours, or on high for 4 hours, stirring once or twice if convenient.

6. 6

   Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.

7. 7

   Ladle the chili into bowls and top with shredded cheddar, a dollop of sour cream, and sliced green onions before serving.