Ingredients
For Classic Chili (with Beans):
2 pounds ground beef (or turkey): The main protein for a hearty base.
1 medium onion (chopped): For aromatic depth.
3 cloves garlic (minced): To enhance flavor.
2 cans (15 ounces each) kidney beans (drained and rinsed): For added texture and protein.
1 can (28 ounces) diced tomatoes (with juices): The base of the chili.
2 tablespoons chili powder: For a spicy kick.
1 tablespoon ground cumin: To add warmth.
1 teaspoon paprika: For a smoky flavor.
Salt and pepper (to taste): To season the dish.
For No-Bean Chili:
2 pounds ground beef (or turkey): The main protein for a hearty base.
1 medium onion (chopped): For aromatic depth.
3 cloves garlic (minced): To enhance flavor.
1 can (28 ounces) diced tomatoes (with juices): The base of the chili.
1 can (6 ounces) tomato paste: To thicken and enrich the flavor.
2 tablespoons chili powder: For a spicy kick.
1 tablespoon ground cumin: To add warmth.
1 teaspoon paprika: For a smoky flavor.
1 cup beef broth: To achieve
Instructions
Step 1: Prepare the Ingredients
Begin by chopping the onion and mincing the garlic. If using ground beef or turkey, brown it in a skillet over medium heat until fully cooked and drain any excess fat.
Step 2: Combine Ingredients in the Slow Cooker
In the slow cooker, combine the cooked ground meat, chopped onion, minced garlic, diced tomatoes (with their juices), kidney beans (for classic chili), or tomato paste (for no-bean chili). Add the chili powder, ground cumin, paprika, and season with salt and pepper to taste. If making no-bean chili, pour in the beef broth to reach your desired consistency.
Step 3: Cook
Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chili is ready when the flavors have melded and the consistency is thick and hearty.
Step 4: Serve
Once cooked, taste and adjust the seasoning if necessary. Serve the chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
- Prep Time: 15
- Cook Time: 6h