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- 2 lbs ground beef (80/20 for optimal flavor) - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 2 cans (14.5 oz each) diced tomatoes (with juice) - 1 large onion, diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 3 cloves garlic, minced - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup beef broth - Shredded cheese - Sour cream - Chopped green onions - Fresh cilantro Gathering the right ingredients makes a big difference. I like to use 80/20 ground beef for the best flavor. The combination of kidney beans and black beans gives the chili a hearty texture. Diced tomatoes add a nice base. Fresh bell peppers and garlic bring more depth to the dish. For seasoning, chili powder and cumin are a must. Smoked paprika adds a warm and rich note. Oregano gives it a classic taste. Adjust the cayenne pepper to your heat preference. Don't forget to taste and adjust salt and pepper as you go. Finally, think about toppings. Shredded cheese and sour cream balance the heat. Chopped green onions and fresh cilantro add freshness and color. First, heat a large skillet over medium-high heat. Add 2 pounds of ground beef. Cook it until it is browned. This step adds great flavor. After browning, drain the excess fat. Then, transfer the beef to your slow cooker. In the same skillet, add 1 large diced onion, 3 minced garlic cloves, and 1 each of diced red and green bell peppers. Sauté these veggies for about 5 minutes. You want them to soften up nicely. Once softened, add them to the slow cooker with the beef. Now it's time to add more goodness. To the slow cooker, add: - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 2 cans (14.5 oz each) diced tomatoes (with juice) - 2 tablespoons tomato paste - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup beef broth Stir everything well to combine. Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. The flavors will meld beautifully. About 20 minutes before serving, taste your chili. Adjust seasoning as needed. Enjoy the hearty satisfaction! Browning the beef is key for great taste. It creates a rich, deep flavor. When you cook the beef in a skillet, let it brown well before adding it to the slow cooker. After browning, drain any extra fat. This step keeps the chili from being greasy. Adjusting seasoning is important, too. You can taste the chili before serving and tweak it. If it needs more spice, add cayenne pepper. For salt, sprinkle in a little more to enhance the flavors. To make your chili thicker, try adding more beans or a little tomato paste. You can also mash some of the beans against the pot for a heartier texture. If you want it soupier, add more beef broth or diced tomatoes. Cooking time matters. If you're short on time, set your slow cooker on high for 3-4 hours. For deeper flavor, let it cook on low for 6-8 hours. This slow cooking helps meld all the yummy tastes together. Using lean ground beef can make your chili lighter. Look for 90/10 or 93/7 blends. This option cuts down on fat but keeps great flavor. To reduce sodium, use low-sodium beef broth. This small change helps keep the dish healthy while still tasting amazing. You can also drain and rinse the canned beans to cut back on salt. {{image_2}} To make a vegetarian or vegan chili, swap the beef for meat alternatives. Options include lentils, tempeh, or a plant-based ground meat. These options add texture and flavor. For beans, you can keep kidney and black beans. They offer protein and heartiness. Use vegetable broth instead of beef broth for a full flavor. This change keeps the dish vegan-friendly. You can enhance your chili with fun add-ins. Try adding corn for sweetness and texture. Fresh jalapeños bring heat and crunch. You might also consider diced zucchini or carrots for extra nutrition. If you love beans, try different varieties like pinto or cannellini. Each bean changes the taste and feel of the chili. If you want more heat, adjust the cayenne and chili powder. Start with less and add more to taste. You can also add fresh peppers like serrano or habanero. These will give your chili a fresh, spicy kick. Remember to taste as you go. This way, you can find the right spice level for you. To store your chili in the fridge, wait until it cools. Use an airtight container to keep it fresh. This helps prevent spoilage and keeps flavors intact. Cooked chili lasts about 3 to 4 days in the fridge. Make sure to label your container with the date. This way, you won't forget how long it's been there. Freezing is a great way to keep chili for longer. First, let it cool completely. Then, pour your chili into freezer bags or containers. Make sure to leave some space for it to expand. It can stay good for 3 to 6 months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. When reheating, stir it well and heat until it's hot all the way through. Chili is great on its own but pairs well with many sides. Try serving it with cornbread or tortilla chips for extra crunch. You can also serve it over rice or with a fresh salad. If you have leftover chili, get creative! Use it as a topping for baked potatoes or nachos. It can even be mixed into scrambled eggs for a spicy breakfast. Yes, you can skip browning the meat. However, it will change the flavor. Browning adds rich, deep notes to the dish. It also helps the meat to be tender. If you don’t brown it, the chili will still taste good but may lack some depth. To heat things up, add more cayenne pepper. You can also use fresh jalapeños or serrano peppers. Another option is to try spicy chili powder or hot sauce. Start with a small amount, then taste and adjust. Spicy flavors can build up, so go slow! If you need a different flavor, use chicken broth or vegetable broth. Both options add their unique taste to the chili. For a richer flavor, try beef bouillon cubes mixed with water. This will enhance the beef taste without using actual broth. To wrap up, we explored making a classic slow cooker beef chili. You learned about the key ingredients, from ground beef to beans and spices. I shared steps for browning beef, sautéing veggies, and combining everything for a perfect cook. We also covered tips for flavor, texture, and healthier choices. You can even try variations or substitute ingredients as you like. With this knowledge, you’re ready to craft a delicious chili anyone will enjoy. Happy cooking!

Slow Cooker Classic Beef Chili

Warm up your evenings with this Hearty Slow Cooker Classic Beef Chili that's packed with flavor and easy to make! With simple ingredients like ground beef, kidney beans, and vibrant veggies, this chili is perfect for any occasion. Just toss everything in your slow cooker and let it do the work! Click through to explore the full recipe and discover delicious topping ideas that will elevate your meal to the next level.
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Ingredients
  

2 lbs ground beef (80/20 for optimal flavor)

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

2 cans (14.5 oz each) diced tomatoes (with juice)

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup beef broth

Optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat and transfer the beef to the slow cooker.

    Sauté the Vegetables: In the same skillet, add diced onion, garlic, and bell peppers. Sauté for about 5 minutes until softened. Add to the slow cooker.

      Add the Rest: To the slow cooker, add the kidney beans, black beans, diced tomatoes (with their juice), tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, pepper, and beef broth. Stir everything well to combine.

        Cook: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld together.

          Taste and Adjust: About 20 minutes before serving, taste the chili. Adjust the seasoning with more salt, pepper, or cayenne pepper as needed.

            Serve: Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

              Prep Time, Total Time, Servings: 20 mins | 8 hours | 6-8 servings

                - Presentation Tips: Serve in rustic bowls garnished with a dollop of sour cream and a sprinkle of green onions. Pair with cornbread or tortilla chips for an enjoyable meal.