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Serve with corn chips
Bradley Pittman

Slow-Cooked Beef Chili

A hearty slow-cooker beef chili with kidney beans, tomatoes, and jalapeños simmered with aromatic spices for a deep, savory flavor with a bit of heat.
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Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 ½ tablespoon olive oil divided
  • 450 g ground beef 80/20 fat content
  • ½ large onion diced
  • ½ large green bell pepper diced
  • 2 clove garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ cup beef stock
  • ¾ teaspoon sea salt or to taste
  • ¼ teaspoon black pepper
  • 400 g red kidney beans drained and rinsed
  • 400 g diced tomatoes with their juice
  • 20 g jalapeño chopped
  • 500 g tomato sauce
  • 1 tablespoon Worcestershire sauce
  • tomato diced, for garnish
  • coriander (cilantro) for garnish
  • jalapeño diced, for garnish

Method
 

  1. Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it apart with a spoon or spatula. Transfer to the slow cooker.
  2. In the same skillet, add 1 tablespoon olive oil and sauté the onion and bell pepper until tender. Add garlic, cumin, chili powder, garlic powder, and oregano; stir constantly for 30 seconds. Transfer to the slow cooker.
  3. Add beef stock, kidney beans, diced tomatoes with juice, jalapeños, tomato sauce, salt, and pepper to the slow cooker. Stir to combine and cook on low for 2 hours.
  4. Add the Worcestershire sauce and cook on high for 25 minutes more. Season to taste and serve garnished with chopped tomato, jalapeño, and coriander.

Notes

Serve warm with corn chips, rice, tortillas or over oven baked potato.
Total time: approximately 2 hours 35 minutes.