Slow Cooker Chili
What could be better than a slow cooker chili where all of the work is done by the machine? Throw all of these ingredients together, set the timer for a few hours, and at the end, there will be a delicious, warming soup to enjoy!
Servings: 12 servings
Ingredients
- 1 pound ground beef (90% lean)
- 1 cup chopped onion
- 1 ½ cups chopped peppers (sweet or spicy)
- 1 15-ounce can kidney beans
- 1 15-ounce can pinto beans (half whole and half mashed)
- 2 tablespoons molasses
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 3 bay leaves
- 6 cups tomato puree
Instructions
- Cook the ground beef: In a small saucepan over medium heat, cook the ground beef, breaking it into small bite-sized pieces until fully browned, 6-10 minutes. Remove from the heat and drain any excess liquid.
- Combine: In a 4-quart slow cooker, combine the cooked ground beef, onion, peppers, kidney beans, pinto beans (both the whole and mashed portions), molasses, chili powder, cumin, smoked paprika, salt, bay leaves, and tomato puree. Stir to combine and turn the slow cooker on high for 6-8 hours.1 pound ground beef (90% lean), 1 cup chopped onion, 1 ½ cups chopped peppers (sweet or spicy), 1 15-ounce can kidney beans, 1 15-ounce can pinto beans (half whole and half mashed), 2 tablespoons molasses, 2 tablespoons chili powder, 1 teaspoon cumin, 1 ½ teaspoons smoked paprika, 1 ½ teaspoons kosher salt, 3 bay leaves, 6 cups tomato puree
- Finish: Once the chili is cooked and slightly thickened, remove the bay leaves and flavor with any additional salt as needed. Serve immediately or keep warm until ready to serve.
Video
Nutrition
Serving: 1serving | Calories: 220kcal