Description
A bold, hearty chili made with lean ground beef, peppers, garlic, tomatoes, and warm spices, all simmered low and slow in the crockpot for big flavor with minimal effort.
Ingredients
Scale
- 20 oz lean ground beef
- 1 medium onion, diced
- 1/2 of one red bell pepper, diced
- 1 Anaheim chile pepper, diced
- 1 jalapeno, diced
- 4 garlic cloves, minced
- Pinch of garlic powder
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Better than Bouillon beef base
- 1 cup water
- 1 (28 oz) can crushed tomatoes
- 3 Tbsp tomato paste
- 1 Tbsp white wine vinegar
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 1/2 tsp brown sugar
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1 (15 oz) can kidney beans, rinsed and drained
Instructions
- Heat a pan over medium high heat. Add in the ground beef and break it up. Add in the onion, bell pepper, Anaheim pepper and jalapeno. Brown for 5 minutes. Add in garlic and cook for 1 more minute. Transfer to slow cooker.
- Stir in the garlic powder, Worcestershire, bouillon, water, crushed tomatoes, tomato paste, vinegar, chili powder, cumin, brown sugar, basil, paprika, oregano, pepper and salt.
- Cover and cook on high for 3 hours or on low for 6 hours. Stir in the beans and cook for 10 more minutes.
- Ladle into bowls and top with Fritos, green onions and sour cream.
- Category: Beef
- Method: Slow Cooker