Slow Cooker Beef Chili
This simple slow-cooker beef chili recipe is everything I was hoping for. It keeps things simple, without bells and whistles or special ingredients, but in the slow cooker, the meat becomes fall-apart tender, and develops deep and satisfying flavor.
After a couple minutes of chopping, and a few minutes of browning and sautéing, you can pop all of the ingredients into a slow cooker and forget about it for several hours. If your slow cooker has a browning setting, you can brown the meat and sauté the vegetables in the same pot, making clean up even easier. Definitely consider doubling this recipe if your slow cooker has a large enough capacity. Freeze unused portions for a future weeknight win!
Prep time: 15 mins
Cook time: 4 hours 41 mins
Total time: 4 hours 56 mins
Serves: 6 servings, about 1 cup each
21 Day Fix portions:
1 Tbsp. olive oil
1½ lbs. extra lean beef chuck, cut into bite-sized pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
1 (15-oz) can diced tomatoes, no salt added
¼ cup tomato paste, no sugar added
2 Tbsp. chili powder
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 (15-oz.) can kidney beans, drained, rinsed
Heat oil in medium nonstick skillet over high heat.
Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.
Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
Add garlic; cook, stirring frequently, for 1 minute.
Place beef mixture in a 3-quart slow cooker.
Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.
Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.