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Description
A hearty and flavorful beef chili made easily in a slow cooker.
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (4 ounce) can chopped green chiles, undrained
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
Instructions
- In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onion is tender. Drain off any excess fat.
- Transfer the beef mixture to a slow cooker.
- Stir in diced tomatoes (with their liquid), tomato sauce, kidney beans, pinto beans, green chiles, chili powder, cumin, oregano, and cayenne pepper (if using).
- Season with salt and black pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Stir well before serving.
- Serve hot, topped with shredded cheddar cheese and a dollop of sour cream.
Notes
- For a spicier chili, increase the amount of cayenne pepper.
- You can substitute other types of beans, such as black beans or cannellini beans.
- Chili can be made ahead of time and reheated.