Nothing warms the soul quite like a bowl of hearty homestyle chili, especially when it’s been simmering away all day in your slow cooker. This recipe is a no-fuss, comforting classic that brings robust flavors to your table with minimal effort. Perfect for those chilly nights when you crave something cozy and satisfying.
Ground beef forms the hearty base of this chili, bringing meaty richness and depth. Onion and green bell pepper add sweetness and texture, while garlic infuses aromatic flavor. The canned diced tomatoes and tomato paste provide a robust, tangy foundation, enhanced by beef broth which adds savory depth. Both red kidney beans and black beans are included for their earthy, creamy texture and nutritional benefits. A blend of chili powder, ground cumin, smoked paprika, and dried oregano creates a complex, smoky flavor profile. The salt, black pepper, and optional cayenne pepper round out the seasoning, adding just the right amount of kick. Finally, a drizzle of olive oil gives everything a lovely richness.
This chili is delightful on its own but pairs wonderfully with a side of warm, crusty bread or a fresh green salad for a complete meal. If you’re feeling indulgent, serve with a side of cornbread to soak up all the delicious sauce. A cold beer or a glass of robust red wine makes an excellent accompaniment.
Start by heating the olive oil in a skillet over medium heat. Once it's warm, add the ground beef and cook it until it's nicely browned, which should take about 6-8 minutes. This initial browning step really enhances the flavor of the beef, so don't rush it.
Next, toss in the diced onion, green bell pepper, and minced garlic. Sauté these until the onion becomes translucent, which will take about 5 minutes. This step is all about building layers of flavor; the aroma will be amazing.
Transfer this flavorful beef mixture to your slow cooker. Add in the diced tomatoes, kidney beans, black beans, tomato paste, and beef broth. Stir everything together so it's well combined.
Now, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if you're using it. Stir again to make sure the spices are evenly distributed.
Cover your slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows all those wonderful flavors to meld together beautifully.
Before serving, give the chili a taste and adjust the seasoning if needed. Then, serve it up hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions to add creaminess and a touch of freshness.
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