slow cooker chili

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes with green chilies, undrained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups beef broth
• Salt and pepper to taste

Instructions

1. In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Transfer the browned beef and vegetable mixture to a slow cooker.
4. Add the crushed tomatoes, kidney beans, black beans, diced tomatoes with green chilies, chili powder, cumin, oregano, and cayenne pepper (if using) to the slow cooker.
5. Pour in the beef broth and stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
7. Season with salt and pepper to taste.

Notes

• For a thicker chili, remove the lid during the last 30 minutes of cooking.
• Serve with your favorite toppings such as shredded cheese, sour cream, chopped onions, or cornbread.
• This chili tastes even better the next day!
• If you prefer a smoother chili, you can use an immersion blender to partially blend it before serving. Be careful when blending hot liquids.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.