Ingredients:

  • 1 lb (450 g) ground beef, lean
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (15 oz / 425 g) can kidney beans, drained and rinsed
  • 1 (15 oz / 425 g) can diced tomatoes (with juice)
  • 2 tablespoons tomato paste
  • 1 cup beef broth (or water)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 teaspoon olive oil (for sautéing, if desired)
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions:

  1. Dice onion and mince garlic. Drain and rinse kidney beans.
  2. In a skillet, heat olive oil over medium heat. Add ground beef, cooking until browned (approximately 5-7 minutes). Drain excess fat.
  3. Transfer browned beef to the crock pot. Add diced onions, minced garlic, kidney beans, diced tomatoes, tomato paste, and beef broth.
  4. Stir in chili powder, cumin, paprika, salt, and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
  6. Adjust seasonings to taste before serving; if too thick, add a splash of water or broth.
  7. Ladle chili into bowls and garnish with optional toppings.