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 Green

1 Red

1 Yellow

½ tsp.

Ingredients

• 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

Instructions

1. Heat oil in medium nonstick skillet over high heat.

2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.

3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Place beef mixture in a 3-quart slow cooker.

6. Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.

7. Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.