Ingredients
Scale
- 2 pounds ground beef, browned
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 28 ounces crushed tomatoes
- 15 ounces dark red kidney beans, drained
- 15 ounces pinto beans, drained
- 14.5 ounces beef broth
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked, then drain excess grease.
- Transfer the cooked ground beef to the slow cooker.
- Add the diced onion, green bell pepper, and sliced celery to the slow cooker.
- Stir in the tomato paste, chili powder, ground cumin, and garlic powder.
- Pour in the crushed tomatoes, kidney beans, pinto beans, and beef broth.
- Mix everything together until well combined.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Taste and adjust seasoning if needed before serving.
- Serve hot topped with shredded cheddar cheese, green onions, sour cream, and crackers.
Notes
Feel free to add more spices for extra heat.
Chili can be stored in the refrigerator for up to 3 days.
Garnish with your favorite toppings for a personalized touch.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.