Daffodils. Where are you? I need you in my life. No matter how much I am yearning and longing for Spring flowers this year, the weather keeps teasing me with signs of Spring…only to wake me up the next morning in a blanket of fresh snow! It is totally beautiful, but I do have this little energetic girl who would like to get outside and wreak havoc in the yard and be free to run and walk through the fields to see her cows and her horses and her arriving baby chicks.
Because it is STILL snowing here off and on, the weather really calls for something comforting and pleasing to the soul. Something I can enjoy on the couch, in my pajamas and socks, curled up under a blanket, warm soup bowl cupped in my hands, next to that relaxing fireplace.
This slow cooker ultimate beef chili hits the spot perfectly and I think the flavors continue to get more intense with leftover portions. I like my chili a little spicy so I typically add more jalapeño but that heat isn’t for everyone and lately I’ve been conservative with adding heat because I want the baby girl to eat and enjoy it too. Maybe one day she will share my love for spice. Smile One day, she may make this chili for her family too!
This chili is super easy to prepare and with a little prep work in the morning, you can have a warm comforting meal served with garnishes of your choice for the entire family to enjoy for an easy dinner. Happy eats!
- 1 Tbsp. Olive Oil
- 2 lb. Grass Fed Galloway Ground Beef (Or store bought lean ground beef)
- 1 1/2 Medium Onions, Diced
- 1 Medium Red Pepper, Diced
- 8 Garlic Cloves, Minced
- 1 1/2 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1 Tsp. Salt
- 1/4 Tsp. Cayenne Pepper
- 1/4 Tsp. Ground Pepper
- 1 Tbsp. Brown Sugar
- 2 15 oz. Cans of Tomato Sauce
- 1 15 oz Can of Kidney Beans, Drained and Rinsed
- 1 15 oz. Can of Pinto Beans, Drained and Rinsed. (You could also interchange black beans too)
- 1 C. Chicken Broth
- Optional-1/2 Jalapeno, minced. (Note-Jalapeno heat can differ from pepper to pepper. Better to add less, taste, then add more if needed.)
- Garnishes Optional
- Sour Cream
- White or Yellow Onion, Chopped
- Green Onion, Sliced Thin
- Fritos or Homemade Corn Chips
- Sour Cream
- Cheddar Cheese, Grated
- Buttered Saltine Crackers Crumbled on Top
- Heat olive oil in a large cast iron skillet on medium-high. Add chopped onions and peppers and saute for 2-3 minutes. Add garlic. Saute for 45 seconds. Using a large spoon, remove the onion, pepper, garlic mixture to a large slow cooker and set aside. Brown the ground beef in the same cast iron skillet. While the beef is browning, combine all the dry spices in a small bowl and stir with a fork to combine. Set aside briefly.
- If using grass fed galloway beef, no need to drain as there won’t be excess fat in the pan. If using store bought beef drain the pan of fat if necessary.
- Add the dry spices to the browned ground beef. Stir into the meat. Add the meat to the slow cooker along with the onion, pepper, garlic mixture.
- To the slow cooker, add the tomato sauce, kidney + pinto beans, and chicken broth. Stir to mix all ingredients together. Cook on low in slow cooker for 4-6 hours. Serve with garnishes.
- Note-This chili freezes well. When you reheat you may need to add a bit more liquid to avoid burning. I add chicken broth and stir until it's the consistency I like to see in chili. Since I don't know how much you will be freezing and reheating it's difficult for me to advise on amounts. Generally, about a cup of broth for every 4-5 cups of chili.