Slow Cooker Beef Chili
This simple slow cooker beef chili recipe keeps things simple, without bells and whistles or special ingredients, but in the slow cooker, the meat becomes “fall-apart tender” and develops deep, satisfying flavor.
After a couple minutes of chopping, and a few minutes of browning and sautéing, you can pop all of the ingredients into a slow cooker and forget about it for several hours. If your slow cooker has a browning setting, you can brown the meat and sauté the vegetables in the same pot, making clean up even easier. You might want to consider doubling this recipe if your slow cooker has a large enough capacity. You can freeze unused portions for a future weeknight win!
- 1 Tbsp. olive oil
- 1½ lbs. extra lean beef chuck, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1 (15-oz) can diced tomatoes, no salt added
- ¼ cup tomato paste, no sugar added
- 2 Tbsp. chili powder
- ¾ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1 (15-oz.) can kidney beans, drained, rinsed
Heat oil in medium nonstick skillet over high heat.
Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.
Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
Add garlic; cook, stirring frequently, for 1 minute.
Place beef mixture in a 3-quart slow cooker.
Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.
Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.
Nutritional Information (per serving):
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 57 mg
Sodium: 584 mg
Carbohydrates: 21 g
Fiber: 7 g
Sugars: 4 g
Protein: 31 g
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