Slow-Cooker Chili

Ingredients:

• 2 pounds lean ground beef
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 (15 ounce) cans kidney beans rinsed well and drained
• 1 (15 ounce) can fire roasted diced tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can diced tomatoes and green chilis with their juice (such as Ro*tel)
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 1 (8 ounce) can tomato sauce

Preparation:

Brown the ground beef in a 12” Nonstick Fry Pan over medium heat until mostly cooked through. A little pink is fine.
Transfer the beef to a slow cooker.

Add the diced onion, bell pepper, garlic,  kidney beans, diced tomatoes, tomato paste, Worcestershire sauce, beef broth, chili powder, cumin, paprika, cayenne, sea salt, freshly ground black pepper and brown sugar.

Pour tomato sauce over the top and stir to combine.

Cook on low for 8 hours or on high for 4 hours, stirring occasionally.

Serve with desired toppings such as shredded cheese, sour cream, diced onions, corn chips, etc.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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