Ingredients
Chili
- 1 tsp Extra-virgin olive oil
- 8 oz Ground beef
- ½ Onion finely chopped
- ½ TBSP Garlic minced
- ½ Jalapeño pepper diced (adjust to your spice preference)
- ½ Red bell pepper cut into ½-inch cubes
- 1 tsp Paprika
- ½ tsp Ground cumin
- ½ tsp Salt to taste
- ¼ tsp Cayenne pepper optional
- ½ cup Red kidney beans drained and rinsed
- ½ cup Black beans drained and rinsed
- 7 oz Fire-roasted tomatoes diced
- 1 cup Beef broth
- 1/2 cup Cheddar cheese shredded optional
Cornbread
- 2 TBSP Butter melted
- ¼ cup All-purpose flour
- ¼ cup Cornmeal medium grind
- 2 TBSP Sugar
- ½ tsp Baking powder
- Pinch Salt
- ¼ cup Milk (adjust as needed for batter consistency)
Rooibos Iced Tea (Unsweetened)
- 2 cups Water
- 2 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
- Ice cubes for serving
Instructions
- Prep the ingredients: Prepare all ingredients as instructed above.
- Brown the beef: 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.
- Sauté the vegetables: Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2–3 minutes.
- Add spices: Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
- Transfer to slow cooker: Transfer the beef mixture into a slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.
- Cook the chili: Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low..
- Preheat the oven: Set the oven to 375°F (190°C).
- Prepare the cornbread batter: Melt the butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and a pinch of salt. Stir in the melted butter, then gradually add the milk while stirring to achieve a batter consistency—not too thick, not too watery.
- Prepare the rooibos tea: Boil the water, then remove from heat. Steep rooibos tea bags (or loose tea) for 10 minutes. Let cool, then refrigerate until ready to serve.
- Bake the cornbread: Lightly grease an oven-safe container with non-stick spray. Evenly scoop the batter into the container and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve the slow cooker chili with cornbread and rooibos iced tea.
Nutrition
Calories: 872kcal | Carbohydrates: 68g | Protein: 40g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 1780mg | Potassium: 947mg | Fiber: 11g | Sugar: 20g | Vitamin A: 2655IU | Vitamin C: 47mg | Calcium: 412mg | Iron: 7mg
Slow Cooker Chili
Ingredients
Chili
- 1 tsp Extra-virgin olive oil
- 8 oz Ground beef
- ½ Onion finely chopped
- ½ TBSP Garlic minced
- ½ Jalapeño pepper diced (adjust to your spice preference)
- ½ Red bell pepper cut into ½-inch cubes
- 1 tsp Paprika
- ½ tsp Ground cumin
- ½ tsp Salt to taste
- ¼ tsp Cayenne pepper optional
- ½ cup Red kidney beans drained and rinsed
- ½ cup Black beans drained and rinsed
- 7 oz Fire-roasted tomatoes diced
- 1 cup Beef broth
- 1/2 cup Cheddar cheese shredded optional
Cornbread
- 2 TBSP Butter melted
- ¼ cup All-purpose flour
- ¼ cup Cornmeal medium grind
- 2 TBSP Sugar
- ½ tsp Baking powder
- Pinch Salt
- ¼ cup Milk (adjust as needed for batter consistency)
Rooibos Iced Tea (Unsweetened)
- 2 cups Water
- 2 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
- Ice cubes for serving
Instructions
- Prep the ingredients: Prepare all ingredients as instructed above.
- Brown the beef: 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.
- Sauté the vegetables: Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2–3 minutes.
- Add spices: Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
- Transfer to slow cooker: Transfer the beef mixture into a slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.
- Cook the chili: Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low..
- Preheat the oven: Set the oven to 375°F (190°C).
- Prepare the cornbread batter: Melt the butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and a pinch of salt. Stir in the melted butter, then gradually add the milk while stirring to achieve a batter consistency—not too thick, not too watery.
- Prepare the rooibos tea: Boil the water, then remove from heat. Steep rooibos tea bags (or loose tea) for 10 minutes. Let cool, then refrigerate until ready to serve.
- Bake the cornbread: Lightly grease an oven-safe container with non-stick spray. Evenly scoop the batter into the container and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve the slow cooker chili with cornbread and rooibos iced tea.
Nutrition
Calories: 872kcalCarbohydrates: 68gProtein: 40gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 143mgSodium: 1780mgPotassium: 947mgFiber: 11gSugar: 20gVitamin A: 2655IUVitamin C: 47mgCalcium: 412mgIron: 7mg
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