Slow-Cooker Beef Chili

Slow-Cooker Beef Chili


It's perfect—especially when topped with cheese and FRITOS.
  • 2 lb. ground beef
  • 1 large onion, chopped
  • 2 tbsp. tomato paste
  • 2 (15-oz.) cans kidney beans, drained and rinsed
  • 1 (28-oz.) can crushed tomatoes
  • 1 c. beer (or water)
  • 4 cloves garlic, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. paprika
  • Pinch cayenne pepper (optional)
  • Kosher salt
  • Freshly ground black pepper
  • Shredded cheddar, for serving (optional)
  • Fritos, for serving (optional)
  • Thinly sliced green onions, for serving (optional)
  1. Heat a large skillet over medium-high heat. Add beef and onion and cook until meat is browned (not too brown) all over, about 3 minutes. (It doesn’t need to cook all the way through!) Drain fat, then stir in tomato paste.
  2. In a large slow cooker, combine beef mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.
  3. Cook on low for 6 and up to 8 hours. (The longer it's in the slow-cooker, the more flavor it gets.)
  4. Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if desired.

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