Description
This chili is warm, smoky, and loaded with bold flavor—just what you want simmering on a lazy Sunday. The first time I made it, the whole house smelled amazing and the leftovers were even better. It’s the ultimate comfort food that practically cooks itself.
Ingredients
1½ lbs ground beef or turkey
1 large sweet onion, finely chopped
2 cloves garlic, minced
3 cups low-sodium beef broth
1 (6 oz) can tomato paste
2 (10 oz) cans diced tomatoes with green chilies (like Rotel)
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15.5 oz) can dark red kidney beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp brown sugar
¼ tsp red pepper flakes
⅛ tsp ground cayenne
Kosher salt and black pepper, to taste
Instructions
Brown the Meat: In a skillet over medium heat, cook the ground meat until no longer pink. Add onions and garlic, cook until softened.
Transfer to Slow Cooker: Add the meat mixture to the slow cooker.
Add Remaining Ingredients: Stir in broth, tomato paste, all tomatoes, beans, and seasonings.
Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring occasionally.
Serve: Top with your favorites—cheese, sour cream, green onions, or avocado.
- Prep Time: 15 mins
- Cook Time: 6–8 hrs
- Category: Dinner
Nutrition
- Calories: ~320
- Fat: 12g
- Carbohydrates: 30g
- Protein: 23g