This easy and delicious recipe for slow-cooked beef chili is packed with flavor from chili powder, cumin, and smoked paprika. The addition of kidney and black beans, bell peppers, and diced tomatoes make it a hearty and nutritious meal. Simply set it and forget it in the slow cooker, and enjoy a warm bowl of chili with a touch of fresh cilantro on top.
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup beef broth
- 1/4 cup chopped fresh cilantro
Instructions:
- In a large skillet over medium-high heat, brown the beef cubes on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, or until softened.
- Add the chili powder, cumin, smoked paprika, cayenne pepper, and salt to the skillet and stir to combine.
- Transfer the beef mixture to a slow cooker.
- Add the diced tomatoes, kidney beans, black beans, chopped green and red bell peppers, and beef broth to the slow cooker and stir to combine.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, or until the beef is tender and the flavors have melded together.
- Season the chili with additional salt and pepper to taste.
- Serve the slow cooker chili beef hot, garnished with chopped fresh cilantro. Enjoy!