Description
A robust and hearty slow-cooked chili featuring lean ground beef, a tri-bean blend, and fire-roasted tomatoes. This recipe uses the low and slow method to meld deep, savory spices into a restaurant-quality stew that is perfect for busy weeknights. Simple to prepare and hands-free, it delivers consistent flavor and a satisfying texture without the need for constant stovetop supervision.
Ingredients
2 lbs lean ground beef (90% lean)
15 oz kidney beans, drained and rinsed
15 oz black beans, drained and rinsed
15 oz pinto beans, drained and rinsed
28 oz fire-roasted diced tomatoes
1 cup low-sodium beef broth
1 large onion, finely diced
3 tbsp chili powder
4 cloves garlic, minced
Instructions
Heat a large skillet over medium-high heat and brown the ground beef, breaking it into small pieces.
Drain any excess fat from the skillet and transfer the beef to the crockpot.
Add the diced onions and minced garlic to the slow cooker.
Stir in the drained beans, fire-roasted tomatoes, beef broth, and chili powder.
Cover and cook on low for 7 hours.
Stir well before serving hot.
Notes
Searing the beef is a crucial step to lock in moisture and flavor. You can serve this with shredded cheddar, sour cream, or fresh cilantro. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 420
- Category: Baking
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg