Ingredients
Scale
- 1 lb ground beef (preferably lean)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.
- Add ground beef, breaking it apart with a spatula, cook until browned and cooked through. Season with salt and pepper.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper if desired. Cook for another minute to toast the spices.
- Pour in diced tomatoes, tomato sauce, and drained kidney beans. Stir well to combine and adjust seasoning if needed.
- Transfer the mixture to a slow cooker, set on low, and cook for 6-8 hours for tender flavor infusion. Alternatively, simmer on stovetop uncovered for 30 minutes, stirring occasionally.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- Serve with shredded cheese, sour cream, chopped onions, or fresh cilantro for added flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- You can customize this chili by adding diced peppers, corn, or using ground turkey for a leaner version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (stovetop) or 6-8 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooker, Stovetop
- Cuisine: American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg