Rich chili with beef, shallots, beans, and warming spices cooked low and slow for tender results.
# What's Needed:
→ Meats
01 - 2 lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables
02 - 8 large shallots, peeled and thinly sliced
03 - 2 bell peppers, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and chopped (optional)
06 - 2 cans (14 oz each) diced tomatoes, undrained
07 - 2 cans (15 oz each) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 3 tbsp chili powder
11 - 2 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp dried oregano
14 - 1 tsp salt
15 - ½ tsp black pepper
16 - ¼ tsp cayenne pepper (optional)
→ Pantry
17 - 2 tbsp tomato paste
18 - 1 tbsp olive oil
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned, about 6-8 minutes. Drain excess fat if necessary.
02 - Move the browned beef into the slow cooker.
03 - Combine shallots, bell peppers, garlic, jalapeño (if using), diced tomatoes with juice, kidney beans, black beans, and beef broth in the slow cooker.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper until evenly mixed.
05 - Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until vegetables are tender and flavors meld.
06 - Taste and modify seasoning as desired. Serve warm with optional toppings such as shredded cheese, sour cream, cilantro, or scallions.
