Slow Cooker Chili

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Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 2
Calories: 797kcal

Ingredients

Slow Cooker Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ Onion finely chopped
  • ½ TBSP Garlic minced
  • ½ Jalapeño pepper diced
  • ½ Red bell pepper diced
  • 1 tsp Paprika
  • ½ tsp Ground cumin
  • ½ tsp Salt to taste
  • ¼ tsp Cayenne pepper optional
  • 1/4 cup Red kidney beans drained and rinsed
  • 7 oz Fire roasted tomatoes
  • 2 cups Beef broth

Iced Rooibos Tea

  • 2 cups Water
  • 2 Rooibos tea bags
  • Ice cubes

Corn Bread

  • 2 TBSP Butter melted
  • ¼ cup All-purpose flour
  • ¼ cup Cornmeal
  • 2 TBSP Sugar
  • ½ tsp Baking powder
  • Salt to taste
  • ¼ cup Milk

Cucumber Salad

  • ½ cup Cucumber chopped
  • 2 TBSP Red onion thinly sliced
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Red wine vinegar
  • Salt to taste
  • Black pepper to taste

Fried Egg

  • 2 Eggs
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prepare the ingredients as listed.
  • Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned.
  • Add the onion, garlic, jalapeño, and red bell pepper to the skillet, and sauté until softened. Stir in the paprika, ground cumin, salt, and cayenne pepper if using.
  • Transfer the beef mixture to a slow cooker. Add the kidney beans, diced tomatoes, and beef broth, then stir to combine. Cover and cook until the chili is thick and flavorful, using either a low or high slow-cooker setting as desired.
  • Preheat the oven to 375°F (190°C).
  • Bring the water to a boil, remove from heat, add the rooibos tea bags, and steep for about 10 minutes. Remove the tea bags, allow to cool, refrigerate, and serve over ice.
  • In a bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Stir in the melted butter and milk until smooth.
  • Transfer the batter to a greased oven-safe dish and bake until set and lightly golden.
  • Toss the cucumber and red onion with olive oil and red wine vinegar. Season with salt and black pepper to taste.
  • Heat the butter or olive oil in a small pan over medium heat and fry the eggs until the whites are firm or as preferred. Season with salt and black pepper to taste.
  • Serve the chili topped with a fried egg, alongside corn bread, cucumber salad, and iced rooibos tea.

Nutrition

Calories: 797kcal | Carbohydrates: 56g | Protein: 36g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 278mg | Sodium: 2048mg | Potassium: 901mg | Fiber: 6g | Sugar: 20g | Vitamin A: 2631IU | Vitamin C: 49mg | Calcium: 233mg | Iron: 7mg

Slow Cooker Chili

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 8 hours
Servings 2
Calories 797 kcal

Ingredients
 
 

Slow Cooker Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ Onion finely chopped
  • ½ TBSP Garlic minced
  • ½ Jalapeño pepper diced
  • ½ Red bell pepper diced
  • 1 tsp Paprika
  • ½ tsp Ground cumin
  • ½ tsp Salt to taste
  • ¼ tsp Cayenne pepper optional
  • 1/4 cup Red kidney beans drained and rinsed
  • 7 oz Fire roasted tomatoes
  • 2 cups Beef broth

Iced Rooibos Tea

  • 2 cups Water
  • 2 Rooibos tea bags
  • Ice cubes

Corn Bread

  • 2 TBSP Butter melted
  • ¼ cup All-purpose flour
  • ¼ cup Cornmeal
  • 2 TBSP Sugar
  • ½ tsp Baking powder
  • Salt to taste
  • ¼ cup Milk

Cucumber Salad

  • ½ cup Cucumber chopped
  • 2 TBSP Red onion thinly sliced
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Red wine vinegar
  • Salt to taste
  • Black pepper to taste

Fried Egg

  • 2 Eggs
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the ingredients as listed.
  • Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned.
  • Add the onion, garlic, jalapeño, and red bell pepper to the skillet, and sauté until softened. Stir in the paprika, ground cumin, salt, and cayenne pepper if using.
  • Transfer the beef mixture to a slow cooker. Add the kidney beans, diced tomatoes, and beef broth, then stir to combine. Cover and cook until the chili is thick and flavorful, using either a low or high slow-cooker setting as desired.
  • Preheat the oven to 375°F (190°C).
  • Bring the water to a boil, remove from heat, add the rooibos tea bags, and steep for about 10 minutes. Remove the tea bags, allow to cool, refrigerate, and serve over ice.
  • In a bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Stir in the melted butter and milk until smooth.
  • Transfer the batter to a greased oven-safe dish and bake until set and lightly golden.
  • Toss the cucumber and red onion with olive oil and red wine vinegar. Season with salt and black pepper to taste.
  • Heat the butter or olive oil in a small pan over medium heat and fry the eggs until the whites are firm or as preferred. Season with salt and black pepper to taste.
  • Serve the chili topped with a fried egg, alongside corn bread, cucumber salad, and iced rooibos tea.

Nutrition

Calories: 797kcalCarbohydrates: 56gProtein: 36gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 278mgSodium: 2048mgPotassium: 901mgFiber: 6gSugar: 20gVitamin A: 2631IUVitamin C: 49mgCalcium: 233mgIron: 7mg
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