Slow-Cooker Classic Beef Chili

Name: Slow-Cooker Classic Beef Chili
Yield: 6
Ingredients: 2 lbs 85/15 lean Verde ground beef; 2 cans dark red kidney beans (15 oz each), drained and rinsed; 2 (14.5 oz) cans diced tomatoes; 3 (8 oz) cans tomato sauce; 1 large yellow onion, chopped; 3–4 cloves garlic, minced; 1/2 cup beef broth; 2 Tbsp chili powder; 1 Tbsp ground cumin; 2 tsp paprika

Ground Beef

Slow Cooker

Slow-Cooker Classic Beef Chili recipe

Classic slow cooker chili with ground beef...

PREP TIME

COOK TIME

360

YIELD

Ingredients

2 lbs 85/15 lean Verde ground beef

2 cans dark red kidney beans (15 oz each), drained and rinsed

2 (14.5 oz) cans diced tomatoes

3 (8 oz) cans tomato sauce

1 large yellow onion, chopped

3–4 cloves garlic, minced

1/2 cup beef broth

2 Tbsp chili powder

1 Tbsp ground cumin

2 tsp paprika

Salt and pepper to taste

Olive oil, for cooking

For serving: shredded cheddar cheese, diced avocado, sour cream, green onions

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Instructions

Heat olive oil in a large non-stick pan over medium-high heat.
Add onion and sauté until translucent. Add garlic and sauté for another minute, then transfer the onions and garlic into a 7-quart slow cooker.
Back in the pan over medium-high heat, add the 85/15 lean Verde ground beef. Cook, stirring occasionally, until completely browned.
Drain the fat from the beef using a colander, then add the browned beef to the slow cooker.
Stir in the 1/2 cup beef broth, diced tomatoes, tomato sauce, cumin, chili powder, paprika, and salt and pepper.
Cover the slow cooker with the lid and cook on low heat for 5–6 hours.
After 5–6 hours, add the drained and rinsed kidney beans to the chili and let them heat through for 5–7 minutes.
Serve with your favorite toppings — we love shredded cheddar cheese, sour cream, avocado, and chopped green onions.