Description
A rich and smoky beef chili that simmers for hours in the slow cooker, resulting in melt-in-your-mouth tender beef and a thick, hearty sauce.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 28 oz can diced tomatoes
- 6 oz can tomato paste
- 15 oz can kidney beans, drained
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- Salt and black pepper to taste
Instructions
- Sear the cubed beef in a skillet with oil over medium-high heat until browned on all sides.
- Add diced onions and garlic to the skillet and sauté until translucent.
- Deglaze the pan with a splash of beef broth, scraping up the browned bits.
- Transfer the meat and aromatics into the slow cooker.
- Stir in diced tomatoes, tomato paste, beef broth, chili powder, cumin, and brown sugar.
- Cover and cook on Low for 8 hours or High for 4 hours.
- Stir in the drained kidney beans 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American