Yield: Serves 8–10 | Prep Time: 15 minutes | Cook Time: 8 hours
I’ve made many chili recipes in my day, and when it comes right down to it, simple and classic can be the best option. This version is a touch spicy without being overwhelming, while incorporating plenty of beans and veggies to give the dish variety.
INGREDIENTS
2 pounds lean ground beef
1 onion, chopped
1 green bell pepper, diced
4 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 (16-ounce) can kidney beans, drained and rinsed
1 (16-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can tomato juice
1 (15-ounce) can tomato sauce
Shredded cheese and crackers, for serving
DIRECTIONS
1. In a large skillet, combine the ground beef, onion, bell pepper, and garlic and cook over medium-high heat until the meat is no longer pink. Drain any excess fat from the skillet.
2. Transfer the mixture to a 6-quart slow cooker and add the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
3. Add the diced tomatoes, kidney beans, pinto beans, tomato juice, and tomato sauce to the slow cooker. Stir to combine. Cover and cook on Low for 7 to 8 hours.
4. Ladle into bowls and serve warm, topped with cheese and crackers.