Smoky Beef Chili con Carne

Ingredients

• 2 lb ground beef (85 percent lean)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 1.25 tsp salt
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup low-sodium beef broth
• 0.5 cup shredded cheddar cheese, for serving
• 0.25 cup sliced green onions, for serving

Instructions

1. Heat a large skillet over medium-high heat with no oil (the beef releases plenty of its own fat).
2. Add the ground beef, breaking it into small crumbles with a wooden spoon, and cook for 6 to 8 minutes, stirring occasionally, until deeply browned in spots and no longer pink; this browning step, not just cooking through, is what builds real chili flavor.
3. Add the diced onion and red bell pepper to the skillet with the beef and cook for 4 to 5 minutes, stirring occasionally, until softened.
4. Stir in the garlic, chili powder, cumin, smoked paprika, cayenne, and salt and cook for 1 minute, stirring constantly, until very fragrant.
5. Stir in the tomato paste and cook for 1 more minute, letting it darken slightly in the pan; this deepens its flavor before it goes into the slow cooker.
6. Using a slotted spoon, transfer the beef and vegetable mixture to the slow cooker insert, leaving excess grease behind in the skillet.
7. Add the crushed tomatoes, kidney beans, black beans, and beef broth to the slow cooker and stir well to combine.
8. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chili is thick and the flavors have deepened.
9. Check doneness by tasting the beans; they should be soft and creamy throughout, and the chili should have thickened enough to hold its shape when mounded in a spoon rather than pooling like soup.
10. If the chili still looks thin after the cook time, remove the lid and cook on HIGH for an additional 20 to 30 minutes to let extra liquid evaporate.
11. Taste and adjust the salt, chili powder, or cayenne to your preference.
12. Ladle into bowls and top with shredded cheddar cheese and sliced green onions before serving.

Tips

Why You'll Love This

• Deep, rich flavor from properly browning the beef and spices
• Hearty and filling with a good mix of beans and meat
• Easily doubled for game day or a crowd
• Freezes very well for future dinners

Nutrition

Nutrition values are estimated per serving based on the ingredients used.