Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion (chopped)
  • 2 lbs lean ground beef
  • 3 cloves garlic (minced)
  • 1 red bell pepper (seeds removed and chopped)
  • 1 (15 oz) can dark red kidney beans, rinsed and drained
  • 1 (15 oz) can small red kidney beans, rinsed and drained
  • 1 (15 oz) can fire roasted tomatoes
  • 1 (15 oz) can diced tomatoes
  • 2 (15 oz) cans tomato sauce
  • 1 cup beef broth
  • 2 to 3 tablespoons chili powder (we use 3)
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon pure maple syrup (optional)
  • 1/4 cup sliced tamed jalapeño peppers (optional)
  • Chili toppings for serving: shredded cheese (sour cream, sliced green onions, jalapeño slices, cilantro, avocado, etc.)

Instruction

  • In a large skillet, heat the oil over medium heat. Add the onion, ground beef, and garlic; cook, using a wooden spoon to crumble the meat as it cooks, until no trace of pink remains, about 5 to 8 minutes. Drain the grease liquid from the pan and discard.
  • Place the cooked beef, onion and garlic into a 6-quart or larger slow cooker. Add the red pepper, beans, fire roasted tomatoes, tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, cayenne pepper, and maple syrup, if using.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Remove the lid and stir in the tamed jalapeño slices, if using. Taste and season with additional salt and seasonings, if necessary.
  • Ladle the chili into bowls and serve with desired toppings.