A classic beef chili made in the slow cooker. The chili has the perfect bean to beef ratio!
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 lb. ground beef
- 1 1/2 tablespoons chili powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1– 28 oz can diced tomatoes
- 1– 14 oz can tomato sauce
- 1– 12 oz jar chili sauce (Heinz is my favorite)
- 1/2 low sodium cup beef broth
- 2– 14 oz cans of kidney beans, drained and rinsed
- Heat olive oil in a large sauté pan over medium heat. Add onion and bell pepper. Cook for 5 minutes, stirring occasionally. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Drain off any excess fat and transfer beef mixture to the slow cooker.
- Add chili powder, paprika, cumin, coriander and a pinch of kosher salt to beef mixture. Stir to evenly coat the meat.
- Add diced tomatoes, tomato sauce, chili sauce, beef broth, and kidney beans. Stir and cover with lid.
- Cook on low for 4-6 hours.
- Serve chili topped with your favorite toppings. Mine are: sour cream, diced red onion, and a squirt of yellow mustard. 🙂