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- 1 pound ground beef - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1 cup beef broth - 1 bell pepper (any color), diced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) Gathering the right ingredients is key for a great chili. Start with ground beef. It gives the chili a rich flavor and hearty texture. You will need about one pound. Next, add beans for protein and fiber. Use a can of kidney beans and a can of black beans. Rinse and drain them well before adding. For the base, diced tomatoes with green chilies bring a nice kick. This canned option saves time and adds flavor. You will also need a medium onion and a bell pepper for sweetness. Dice both to make them easy to mix in. Spices make this chili pop. You'll use chili powder for heat, cumin for warmth, smoked paprika for depth, and oregano for freshness. Don’t forget the minced garlic; it adds a lovely aroma. Finally, you need beef broth to keep the chili moist. Olive oil will help you sauté the veggies. Salt and pepper will enhance all the flavors. If you like, top your chili with fresh cilantro before serving. This ingredient list is simple yet packs a lot of flavor. 1. Sautéing the vegetables Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes until they are soft and fragrant. This step builds a tasty base for your chili. 2. Cooking the ground beef Add 2 cloves of minced garlic and 1 pound of ground beef to the skillet. Cook the beef until it is browned. Make sure to break it apart with a spoon as it cooks. If you see extra fat, drain it off. This keeps your chili rich but not greasy. 3. Transferring to the slow cooker Once the beef is cooked, transfer the mixture to your slow cooker. This sets you up for the next steps of mixing the ingredients. 1. Combining ingredients in the slow cooker In the slow cooker, add 1 can of kidney beans, 1 can of black beans, and 1 can of diced tomatoes with green chilies. Pour in 1 cup of beef broth. Add the cooked beef mix along with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything until it’s well combined. This blend makes the chili flavor pop. 2. Cooking times and settings Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The low setting lets the flavors meld nicely. If you're short on time, the high setting works too. Just check to ensure it’s cooked through. 1. Tasting and adjusting flavors Once the cooking time is up, taste your chili. If needed, adjust the seasoning with more salt or pepper. You want a balance that suits your taste buds. 2. Serving suggestions Serve the chili hot, garnished with fresh cilantro if you like. It pairs well with cornbread or tortilla chips. This hearty meal warms you up and fills you up. Enjoy! To make your chili pop, adjust the seasonings. You can add more chili powder for heat or more cumin for warmth. Try a dash of hot sauce for a kick. For toppings, consider shredded cheese, diced avocado, or sour cream. They add creaminess and balance the heat. Slow cooking works best with low heat. This method allows flavors to meld and beef to become tender. Avoid lifting the lid often, as this lets heat escape. To prevent overcooking, set a timer. Check your chili towards the end of the cooking time. Pair your chili with cornbread or tortilla chips. Both add great texture and flavor. A fresh side salad complements the richness of the chili. For drinks, serve with iced tea or a light beer. These choices enhance your meal experience. {{image_2}} You can switch the ground beef for other meats. Ground turkey or chicken works well. They will give a lighter flavor. If you want something richer, try pork. For a vegetarian option, use lentils or mushrooms. Both add a nice texture. You can also use plant-based ground meat for a meat-free dish. While kidney and black beans are great, you can try others. Pinto beans or garbanzo beans can add new flavors. Canned beans save time, but dried beans are cheaper. If you use dried beans, soak them overnight. This helps them cook evenly and stay tender. If you want a milder chili, use less chili powder. You can also add a bit of sugar to balance the heat. For more heat, add cayenne pepper or jalapeños. Unique spice mixes can bring fun flavors. Consider adding cinnamon for warmth or cocoa powder for depth. To keep your beef bean chili fresh, use airtight containers. Glass or plastic containers work well. Fill each container with chili, leaving some space at the top. This space helps the chili expand when frozen. Store the chili in the fridge for up to four days. If you want to keep it longer, freezing is a great choice. You can freeze the chili for up to three months for best quality. When it’s time to enjoy your leftovers, you have a few options. The best way to reheat chili is on the stove. Just pour it into a pot over medium heat. Stir it often until it’s hot. You can also use a microwave. Place the chili in a microwave-safe bowl. Heat it in short bursts, stirring in between. If you freeze the chili, let it thaw in the fridge overnight. Then, follow the reheating tips above. Enjoy every bite of your rich and hearty chili again! For slow cooker chili, I recommend ground beef. It cooks evenly and blends well with beans and spices. You can also use chuck roast, which adds rich flavor. Just cut it into small pieces. Both options work great for this dish. Yes, you can cook this chili on the stovetop. Just use a large pot. Brown the beef and sauté the veggies as you would in the slow cooker. Then add the beans, tomatoes, and spices. Let it simmer on low for about 30-45 minutes. This method cooks faster but requires more attention. To thicken your chili, try these tips. First, mash some beans against the pot's side. This adds creaminess. You can also add cornstarch mixed with water. Stir it in during the last hour of cooking. Lastly, let the chili cook uncovered for a bit to reduce liquid. This blog post covered how to make delicious slow cooker chili from scratch. We explored the key ingredients, detailed preparation steps, and ways to enhance flavors. You learned about variations, storage tips, and even answered common questions. In conclusion, slow cooker chili is versatile and rewarding. With a few simple ingredients and steps, you can craft a meal that delights everyone. Enjoy experimenting with flavors and make it your own!

Slow Cooker Beef Bean Chili

Savor the warmth of Beefy Bean Chili Delight with this easy recipe! Packed with ground beef, kidney and black beans, and a medley of spices, this slow-cooked dish is a perfect comfort food for chilly nights. In just 15 minutes of prep, you’ll have a hearty meal ready to impress your family or guests. Discover how to make this delicious chili and find out why it’s a go-to favorite. Click to explore the full recipe!
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Ingredients
  

1 pound ground beef

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

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 cup beef broth

1 bell pepper (any color), diced

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

In a large skillet over medium heat, add olive oil and sauté the diced onion and bell pepper until softened, about 5 minutes.

    Add the minced garlic and ground beef to the skillet, cooking until the beef is browned. Drain excess fat if necessary.

      Transfer the beef mixture into the slow cooker.

        Add the kidney beans, black beans, diced tomatoes with green chilies, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir the mixture until well combined.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

            Once done, taste and adjust seasoning if needed.

              Serve hot, garnished with fresh cilantro if desired.

                Prep Time: 15 minutes | Total Time: 6-8 hours (cooking time) | Servings: 6