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
- 1/2 Red bell pepper cubed
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Salt (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
- 3 cups 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)
Arnold Palmer
- 12 oz Iced tea cold
- 12 oz Lemonade cold
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat.
- Add ground beef and cook until browned, about 5–7 minutes.
- Stir in onion, garlic, jalapeño, and red bell pepper. Sauté until tender, about 2–3 minutes.
- Mix in paprika, cumin, salt, and cayenne pepper (if using). Combine well.
- Transfer to Slow Cooker: Place the beef mixture into a 2-quart slow cooker. Add kidney beans, black beans, fire-roasted tomatoes, and beef broth.
- Cover and cook on high for 2–4 hours or low for 4–8 hours.
- Prepare the Cornbread: Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
- Stir in melted butter and milk to form a batter. Adjust milk if needed for the right consistency.
- Pour batter into a greased oven-safe dish. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Arnold Palmer: Mix equal parts iced tea and lemonade in a pitcher or glass. Serve chilled.
- Serve: Pair the slow cooker chili with warm cornbread and a refreshing Arnold Palmer.
Nutrition
Calories: 980kcal | Carbohydrates: 111g | Protein: 44g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 2633mg | Potassium: 1461mg | Fiber: 19g | Sugar: 41g | Vitamin A: 2375IU | Vitamin C: 48mg | Calcium: 251mg | Iron: 9mg

Slow Cooker Chili
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
- 1/2 Red bell pepper cubed
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 tsp Salt (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
- 3 cups 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)
Arnold Palmer
- 12 oz Iced tea cold
- 12 oz Lemonade cold
Instructions
- Cook the Beef: Heat olive oil in a skillet over medium-high heat.
- Add ground beef and cook until browned, about 5–7 minutes.
- Stir in onion, garlic, jalapeño, and red bell pepper. Sauté until tender, about 2–3 minutes.
- Mix in paprika, cumin, salt, and cayenne pepper (if using). Combine well.
- Transfer to Slow Cooker: Place the beef mixture into a 2-quart slow cooker. Add kidney beans, black beans, fire-roasted tomatoes, and beef broth.
- Cover and cook on high for 2–4 hours or low for 4–8 hours.
- Prepare the Cornbread: Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
- Stir in melted butter and milk to form a batter. Adjust milk if needed for the right consistency.
- Pour batter into a greased oven-safe dish. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Arnold Palmer: Mix equal parts iced tea and lemonade in a pitcher or glass. Serve chilled.
- Serve: Pair the slow cooker chili with warm cornbread and a refreshing Arnold Palmer.
Nutrition
Calories: 980kcalCarbohydrates: 111gProtein: 44gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 114mgSodium: 2633mgPotassium: 1461mgFiber: 19gSugar: 41gVitamin A: 2375IUVitamin C: 48mgCalcium: 251mgIron: 9mg
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