How To Make Spicy Slow-Cooked Chili
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 jalapeno peppers, seeded and diced
- 2 cans diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Instructions
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In a skillet, cook ground beef over medium heat until browned. Drain excess grease.
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Add diced onion, garlic, bell pepper, and jalapeno peppers to the skillet. Cook until vegetables are tender.
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Transfer the cooked beef and vegetables into a slow cooker.
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Add diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper to the slow cooker. Stir to combine.
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Cover the slow cooker and cook on low heat for 4 hours, or until the flavors are well combined and the chili is heated through.
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Serve hot with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 60mg
- Sodium : 860mg
- Total Carbohydrates : 46g
- Dietary Fiber : 14g
- Sugar : 10g
- Protein : 29g
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