Name: Slow-Cooker Beef Chili
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 2 lb. ground beef; 1 large onion, chopped; 2 tbsp. tomato paste; 2 (15-oz.) cans kidney beans, drained and rinsed; 1 (28-oz.) can crushed tomatoes; 1 c. beer (or water); 4 cloves garlic, minced; 1 tbsp. chili powder; 1 tsp. ground cumin; 1 tsp. dried oregano; 1/2 tsp. paprika; Pinch cayenne pepper (optional); Kosher salt; Freshly ground black pepper; Shredded cheddar, for serving (optional); Fritos, for serving (optional); Thinly sliced green onions, for serving (optional)

Heat a large skillet over medium-high heat. Add beef and onion and cook until meat is browned (not too brown) all over, about 3 minutes. (It doesn’t need to cook all the way through!) Drain fat, then stir in tomato paste.

In a large slow cooker, combine beef mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.

Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if desired.

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

Thinly sliced green onions, for serving (optional)

Slow-Cooker Beef Chili

Ingredients

Directions

Nutrition