Description
A robust and thick slow cooker chili featuring ground beef, kidney beans, and corn for a rustic, comforting meal.
Ingredients
Scale
- 2 lbs ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed or diced tomatoes
- 2 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown the ground beef in a large skillet over medium-high heat until fully cooked. Drain the excess grease.
- Add the diced onion, bell pepper, and minced garlic to the skillet and sauté for 5 minutes until softened.
- Transfer the beef and vegetable mixture into the slow cooker.
- Stir in the kidney beans, corn, and diced tomatoes.
- Mix in the chili powder, cumin, salt, and black pepper until evenly distributed.
- Pour the beef broth over the mixture, stirring gently to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasoning before serving.