Description
A rich, smoky, and hearty beef chili slow-cooked to perfection. Tender beef and fiber-rich beans create a comforting meal that is perfect for cold weather.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a skillet over medium-high heat and brown beef cubes until seared on all sides.
- In the same skillet, sauté diced onions and minced garlic for 3-5 minutes until translucent.
- Transfer the browned beef and sautéed aromatics into the slow cooker.
- Stir in crushed tomatoes, kidney beans, beef broth, chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on Low for 8 hours or High for 4 hours.
- Taste and adjust seasonings before serving with desired toppings.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American