Packed with flavor, sneaky veggies for extra micronutrients, and LOTS of browned beef
Happy Tuesday friends! Kicking off this beautiful day with a classic: beef chili!
Listen, I don’t think you can go wrong with a chili recipe. They’re all delicious. BUT, if you’re looking for a chili recipe that’s on the milder side but still packed full of flavor and some extra veggies to sneak in some micronutrients, look no further. We’re browning our ground beef, onions, garlic, AND adding our spices to the pan to bloom all that deliciousness. I used two types of beans here, but you can really use any beans you’d like. I also made a homemade chili powder blend that will be listed below, but you can also use a mild chili powder spice blend such as McCormick.
Full recipe is below, make this on Sunday night for a new family favorite chili recipe ;)
Beef Chili
For the spice blend:
2 ½ tablespoons sweet paprika
½ tbsp smoked paprika
1 tablespoon cumin
1 tablespoon dried oregano
¾ tsp garlic powder
¾ tsp onion powder
1/8 tsp allspice and cloves
Optional for a kick: ¾ tsp cayenne, or ¾ tsp chipotle chili powder (adjust based on preferred heat level. You can also add a finely diced chile pepper)
Combine all spices in a bowl. Set aside.
For the Chili:
1 medium-large yellow onion
2 tbsp olive oil, divided
3 cloves garlic
1 small red bell pepper
1 small green bell pepper (just do one bell pepper if you wanna go lighter on the veg)
1 lb ground beef, I recommend 85% lean 15% fat, but you can use leaner if you’d like
¼ cup homemade chili seasoning
1 28oz can crushed tomatoes
1 tsp salt, adjust to taste
Cracked black pepper
1 can black beans
1 can red kidney beans
1 cup beef broth
Prepare a slow cooker and set it on low. Start by placing a large skillet over medium-medium high heat.
First, add 1 tbsp of the olive oil to the pan. Add your ground beef and finely mash it up using a spatula or potato masher, until it’s nice and browned. Add to the slow cooker.
Finely chop your onion, then add remaining 1 tbsp olive oil and onion to the pan. Stir occasionally and allow the onion to brown a bit, then add your garlic. Stir again until garlic is very fragrant. Add your spices and stir until spices coat the onion. Let those spices bloom for a couple minutes until they are fragrant.
Add one cup of beef broth to the pan and scrape up any browned bits to get all that flavor. Add the mixture to the slow cooker.
Finely chop your bell peppers (and red chile if using) then add to slow cooker.
Add crushed tomatoes, beans, salt, and pepper, and stir to combine. Cover with the lid and place on low for 8 hours or high for 4.
Serve with sour cream/greek yogurt, lots of cheese (I recommend Mexican blend or sharp cheddar), chopped cilantro, green onion, Fritos, and/or jalapeño slices if you like extra spice! Enjoy hot.
I hope you guys love this chili recipe! If you make it on game day, be sure to tag me on Instagram @abigailsapron and let me know how you like it!
Stay tuned for more delicious recipes like this one <3
With love,
Abigail