Slow Cooker Chili

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Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 2
Calories: 774kcal

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)
  • ¼ cup Red kidney beans drained and rinsed
  • 7 oz Fire roasted tomatoes
  • 2 cups Beef broth
  • ⅓ cup Cheddar cheese shredded

Iced Rooibos Tea

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

Corn Bread

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

Cucumber Salad

  • 2 cups Cucumber sliced
  • 2 TBSP Red onion thinly sliced
  • 1 tsp Extra-virgin olive oil
  • ½ 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 all ingredients as listed.
  • Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Add onion, garlic, jalapeño, and red bell pepper to the skillet and sauté until softened. Stir in paprika, cumin, salt, and cayenne pepper if using, and cook for about 1 minute until fragrant. Transfer the beef mixture to a slow cooker. Add kidney beans, fire-roasted tomatoes, and beef broth. Stir to combine. Cover and cook on low for 7–8 hours or high for 3–4 hours, until thick and flavorful.
  • Preheat the oven to 375°F (190°C).
  • Bring water to a boil, remove from heat, and steep rooibos tea bags for about 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until chilled. Serve over ice.
  • In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  • Stir in melted butter and milk until a smooth batter forms.
  • Pour batter into a greased oven-safe dish and bake for 15–20 minutes, until set and lightly golden. Let cool slightly before slicing.
  • In a bowl, toss cucumber and red onion with olive oil and red wine vinegar. Season with salt and black pepper to taste.
  • Heat olive oil in a small pan over medium heat. Fry eggs until whites are set and yolks cooked to your preference. Season with salt and black pepper.
  • Ladle chili into bowls and top each serving with a fried egg.
  • Serve the chili topped with a fried egg and cheese, with corn bread, cucumber salad, and iced rooibos tea.

Nutrition

Calories: 774kcal | Carbohydrates: 50g | Protein: 40g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 295mg | Sodium: 2304mg | Potassium: 996mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2586IU | Vitamin C: 52mg | Calcium: 354mg | Iron: 6mg

Slow Cooker Chili

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 8 hours
Servings 2
Calories 774 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)
  • ¼ cup Red kidney beans drained and rinsed
  • 7 oz Fire roasted tomatoes
  • 2 cups Beef broth
  • ⅓ cup Cheddar cheese shredded

Iced Rooibos Tea

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

Corn Bread

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

Cucumber Salad

  • 2 cups Cucumber sliced
  • 2 TBSP Red onion thinly sliced
  • 1 tsp Extra-virgin olive oil
  • ½ 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 all ingredients as listed.
  • Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Add onion, garlic, jalapeño, and red bell pepper to the skillet and sauté until softened. Stir in paprika, cumin, salt, and cayenne pepper if using, and cook for about 1 minute until fragrant. Transfer the beef mixture to a slow cooker. Add kidney beans, fire-roasted tomatoes, and beef broth. Stir to combine. Cover and cook on low for 7–8 hours or high for 3–4 hours, until thick and flavorful.
  • Preheat the oven to 375°F (190°C).
  • Bring water to a boil, remove from heat, and steep rooibos tea bags for about 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until chilled. Serve over ice.
  • In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  • Stir in melted butter and milk until a smooth batter forms.
  • Pour batter into a greased oven-safe dish and bake for 15–20 minutes, until set and lightly golden. Let cool slightly before slicing.
  • In a bowl, toss cucumber and red onion with olive oil and red wine vinegar. Season with salt and black pepper to taste.
  • Heat olive oil in a small pan over medium heat. Fry eggs until whites are set and yolks cooked to your preference. Season with salt and black pepper.
  • Ladle chili into bowls and top each serving with a fried egg.
  • Serve the chili topped with a fried egg and cheese, with corn bread, cucumber salad, and iced rooibos tea.

Nutrition

Calories: 774kcalCarbohydrates: 50gProtein: 40gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 295mgSodium: 2304mgPotassium: 996mgFiber: 6gSugar: 17gVitamin A: 2586IUVitamin C: 52mgCalcium: 354mgIron: 6mg
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