Slow Cooker Chili

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Prep Time: 25 minutes
Cook Time: 8 hours
Servings: 2
Calories: 875kcal

Ingredients

Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/2 Onion finely chopped
  • 1/2 TBSP Garlic minced
  • 1/2 Jalapeño pepper diced (adjust to your spice preference)
  • 1/2 Red bell pepper cut into 1/2-inch cubes
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Cayenne pepper (optional)
  • 7 oz Red kidney beans drained and rinsed
  • 7 oz Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes diced
  • 1 cup Beef broth

Cornbread

  • 2 TBSP Butter melted
  • 1/4 cup All-purpose flour
  • 1/4 cup Cornmeal (medium grind)
  • 2 TBSP Sugar
  • 1/2 tsp Baking powder
  • pinch Salt
  • 1/4 cup Milk (adjust as needed for batter consistency)

Sweet Iced Tea

  • 24 oz Sweet tea cold
US Customary - Metric

Instructions

  • Prep the ingredients as instructed above.
  • Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5 - 7 minutes.
  • Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2 - 3 minutes.
  • Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
  • Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.
  • Cover the slow cooker with the lid and set it to cook for 2 - 4 hours on the high temperature setting (or for 4 - 8 hours on low). When the cooking time is up, the slow cooker should automatically switch to the "warm" setting.
  • Preheat the oven to 375℉.
  • Melt the butter for the cornbread.
  • In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.
  • To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
  • Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve sweet tea over ice if desired.
  • Serve the slow cooker chili with a slice of cornbread on the side and sweet iced tea.

Nutrition

Calories: 875kcal | Carbohydrates: 89g | Protein: 41g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 1725mg | Potassium: 1268mg | Fiber: 19g | Sugar: 21g | Vitamin A: 2375IU | Vitamin C: 48mg | Calcium: 236mg | Iron: 9mg

Slow Cooker Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Servings 2
Calories 875 kcal

Ingredients
 
 

Chili

  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/2 Onion finely chopped
  • 1/2 TBSP Garlic minced
  • 1/2 Jalapeño pepper diced (adjust to your spice preference)
  • 1/2 Red bell pepper cut into 1/2-inch cubes
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Cayenne pepper (optional)
  • 7 oz Red kidney beans drained and rinsed
  • 7 oz Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes diced
  • 1 cup Beef broth

Cornbread

  • 2 TBSP Butter melted
  • 1/4 cup All-purpose flour
  • 1/4 cup Cornmeal (medium grind)
  • 2 TBSP Sugar
  • 1/2 tsp Baking powder
  • pinch Salt
  • 1/4 cup Milk (adjust as needed for batter consistency)

Sweet Iced Tea

  • 24 oz Sweet tea cold

Instructions
 

  • Prep the ingredients as instructed above.
  • Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5 - 7 minutes.
  • Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2 - 3 minutes.
  • Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
  • Transfer the beef mixture into a 2-quart slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.
  • Cover the slow cooker with the lid and set it to cook for 2 - 4 hours on the high temperature setting (or for 4 - 8 hours on low). When the cooking time is up, the slow cooker should automatically switch to the "warm" setting.
  • Preheat the oven to 375℉.
  • Melt the butter for the cornbread.
  • In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.
  • To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
  • Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve sweet tea over ice if desired.
  • Serve the slow cooker chili with a slice of cornbread on the side and sweet iced tea.

Nutrition

Calories: 875kcalCarbohydrates: 89gProtein: 41gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 114mgSodium: 1725mgPotassium: 1268mgFiber: 19gSugar: 21gVitamin A: 2375IUVitamin C: 48mgCalcium: 236mgIron: 9mg
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