Ingredients
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper to taste
1 cup beef broth
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cilantro
Directions
Brown the beef. In a skillet over medium heat, cook the ground beef until fully done. Drain any excess fat. Add the diced onion and minced garlic, cooking for another 2 to 3 minutes until softened.
Transfer to slow cooker. Add the beef mixture to your slow cooker. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, salt, pepper, and beef broth. Mix well to combine.
Slow cook. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the flavors are fully developed.
Serve. Spoon the chili into bowls and add toppings of your choice such as cheddar cheese, sour cream, green onions, or cilantro.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Calories: 350 per serving
