Description
A hearty and flavorful slow cooker beef chili made with a variety of beans and spices.
Ingredients
Scale
- 1.5 pounds beef chuck roast (cut into 1-inch cubes)
- 1 pound ground beef (80/20 blend)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 cup beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- Salt (to taste)
- black pepper (to taste)
- shredded cheddar cheese
- sour cream
- chopped fresh cilantro
- sliced avocado
- green onions
Instructions
- Prepare the Meat and Vegetables by browning beef and sautéing onions and garlic.
- Combine the Base Ingredients by adding tomatoes, broth, spices, and beans to the slow cooker.
- Set the Cooking Time to Low for 7-8 hours or High for 4-5 hours.
- Adjust Consistency and Seasoning by removing the bay leaf and tasting for salt.
- Serve and Garnish by ladling into bowls and adding cheese, sour cream, or avocado.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 10
- Protein: 25
- Cholesterol: 80
Keywords: Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat gently with a splash of broth if needed.