Slow Cooker Chili

Name: Slow Cooker Chili (Upgraded)
Total time: 6 h 30 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1.25 lb Ground chuck; 4 oz Chorizo-removed from casing; 1 Yellow onion-diced; 1 Red bell pepper-diced; 1 Orange bell pepper-diced; 3 cloves Garlic-minced; 1 (28 oz) can Crushed tomatoes; 1 (15 oz) can Kidney beans-drained and rinsed; 1 (15 oz) can Black beans-drained and rinsed; 1 (6 oz) can Tomato paste; 2.5 tbsp Chili powder; 1.5 tsp Cumin; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper; 1 tsp Cocoa powder; 1 tsp Salt; 1/2 tsp Black pepper; 1.5 cup Beef broth; 1 tbsp Apple cider vinegar

⏱6h 30m

👥6

🔥400 cal

Medium

🍽️Tex-Mex

A richer, more complex chili with the addition of smoked paprika and a touch of cocoa powder. Uses slightly higher quality ingredients for enhanced flavor.

1.25 lb Ground chuck

4 oz Chorizo-removed from casing

1 Yellow onion-diced

1 Red bell pepper-diced

1 Orange bell pepper-diced

See all 20 ingredients ↓

(0 reviews)

⏱6h 30m

👥6

🔥400 cal

Medium

🍽️Tex-Mex

A richer, more complex chili with the addition of smoked paprika and a touch of cocoa powder. Uses slightly higher quality ingredients for enhanced flavor.

#chili #slow cooker #beef #spicy #comfort food

Instructions

Brown the Ground chuck and Chorizo in a skillet over medium-high heat; drain off any excess grease.
Add the browned Ground chuck and Chorizo, diced Yellow onion, diced Red bell pepper, diced Orange bell pepper, and minced Garlic to the slow cooker.
Stir in the Crushed tomatoes, Kidney beans, Black beans, Tomato paste, Chili powder, Cumin, Smoked paprika, Garlic powder, Cayenne pepper, Cocoa powder, Salt, Black pepper, Beef broth, and Apple cider vinegar.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot with your favorite toppings.

Ingredients

1.25 lb 570 g Ground chuck
4 oz 115 g Chorizo-removed from casing
1 1 medium Yellow onion-diced
1 1 medium Red bell pepper-diced
1 1 medium Orange bell pepper-diced
3 cloves 3 cloves Garlic-minced
1 (28 oz) can 795 g Crushed tomatoes
1 (15 oz) can 425 g Kidney beans-drained and rinsed
1 (15 oz) can 425 g Black beans-drained and rinsed
1 (6 oz) can 170 g Tomato paste
2.5 tbsp 37.5 mL Chili powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Cayenne pepper
1 tsp 5 mL Cocoa powder
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1.5 cup 360 mL Beef broth
1 tbsp 15 mL Apple cider vinegar

Equipment

Slow cooker
Skillet

Instructions

Brown the Ground chuck and Chorizo in a skillet over medium-high heat; drain off any excess grease.
Add the browned Ground chuck and Chorizo, diced Yellow onion, diced Red bell pepper, diced Orange bell pepper, and minced Garlic to the slow cooker.
Stir in the Crushed tomatoes, Kidney beans, Black beans, Tomato paste, Chili powder, Cumin, Smoked paprika, Garlic powder, Cayenne pepper, Cocoa powder, Salt, Black pepper, Beef broth, and Apple cider vinegar.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve hot with your favorite toppings.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

Slow Cooker Chili

Slow Cooker Chili

Ratings & Reviews

Comments

You May Also Like