Ingredients
- 2 lbs ground beef
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- ¼ cup green bell pepper, chopped
- ¼ cup red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped (optional for heat)
- 2 cloves garlic, minced
- 2½ teaspoons salt
- 2 teaspoons black pepper
- 1 14.5-oz can diced tomatoes
- 1 (6-oz) can tomato paste
- 1 (15-oz) can chili beans, drained and rinsed
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 cup beef broth
- 1 tablespoon tablespoon chili powder
- ½ teaspoon oregano
- 1 teaspoon cumin
Method
- If your slow cooker has a “Brown” or “Sauté” setting, turn it on. If not, use a skillet on the stovetop for the browning steps.
- Add the olive oil to the warm slow cooker or skillet.
- Stir in the chopped onion, celery, green bell pepper, red bell pepper, jalapeño, and garlic.
- Sauté for about 3 minutes, until the vegetables begin to soften.
- Add the ground beef to the cooker or skillet with the vegetables.
- Season with 2½ teaspoons salt and 2 teaspoons black pepper.
- Cook until the beef is browned, breaking it up as it cooks.
- Stir in the diced tomatoes and tomato paste until well combined.
- Add the chili beans, kidney beans, and beef broth. Mix thoroughly.
- Stir in the chili powder, oregano, and cumin.
- If you used a skillet for browning, transfer everything to your slow cooker at this point.
Change the slow cooker setting to “Slow Cook” (if it was on “Brown”) or set the slow cooker to HIGH.
Cover and cook on HIGH for **2½ hours.
- Taste and adjust seasonings if desired.
- Serve your warm, hearty chili topped with your favorite garnishes—shredded cheese, sour cream, chopped green onions, or jalapeño slices. Enjoy!
Nutrition
Calories: 300kcal