Description
Experience the bold, robust flavors of this slow-cooked spicy chili. Featuring lean ground beef, hearty kidney beans, and a fiery kick from fresh jalapeños, this meal is designed for convenience and deep flavor development. The slow-cooking process allows the smoked paprika, cayenne, and fire-roasted tomatoes to meld perfectly into a thick, protein-rich dish. Perfect for busy weeknights or game day gatherings, this recipe is naturally alcohol-free and pork-free, making it a reliable, crowd-pleasing classic that is as nourishing as it is delicious.
Ingredients
2 lbs lean ground beef (90/10)
30 oz kidney beans, drained and rinsed
28 oz fire-roasted diced tomatoes
3 whole jalapeños, seeded and finely diced
1 large yellow onion, diced
3 tbsp chili powder
1 tsp cayenne pepper
1 cup low-sodium beef broth
Instructions
Brown the ground beef in a large skillet over medium-high heat until fully cooked.
Drain excess fat from the beef.
Dice the onion and jalapeños into uniform pieces.
Combine the cooked beef, beans, tomatoes, onions, jalapeños, and spices in the slow cooker.
Pour the beef broth over the mixture.
Stir all ingredients thoroughly until combined.
Cover and cook on low for 6 hours.
Notes
Adjust the amount of cayenne pepper if you prefer a milder or extra spicy heat level. The chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Trends Recipes
- Method: Slow Cooker
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg