Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 ½ pounds lean ground beef (OR extra-lean, OR a mix of both)
  • salt & pepper (to taste)
  • 1 yellow onion (diced (about 1 cup))
  • 2 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder (or more to taste)
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1/2 cup beef broth
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 (14.5 oz) can chili beans
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can kidney beans (mashed)
  • ½ cup sweet corn
  • all your favorite chili toppings

Instruction

  • Heat a large skillet over medium-high heat. Add the oil and brown the ground beef. Transfer to a 4-6 quart slow cooker.
  • Add onions and garlic to skillet and sauté over medium heat until softened, about 3-4 minutes. Stir in tomato paste and all spices and cook for another 30 seconds, then stir in beef broth, scraping any browned bits off the bottom of the pan. Transfer to slow cooker.
  • Add diced peppers, chili beans and canned diced tomatoes to slow cooker. Stir well, then cover with the lid and cook on LOW for 8 hours.
  • 15 minutes before the cooking time is over, open the lid and stir well. Stir in the mashed beans and the sweet corn (if using). Check for seasoning, then coveer with the lid again and finish cooking on HIGH heat for 15 minutes.
  • Serve with all your favorite chili toppings!