Slow Cooked Beef Chili

Photo: Andie Mitchell

Ingredients

28 ounces can crushed tomatoes

14 ounces can diced tomatoes

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 tablespoon brown sugar

1/2 teaspoon salt

3 carrots, coarsely chopped

4 stalks celery, coarsely chopped

1 medium onion, coarsely chopped

2 cloves garlic, minced

1 pound beef chuck, trimmed and cut into 1" pieces

15 ounces can kidney beans

Preparation

In a medium bowl, stir together the crushed tomatoes, diced tomatoes, chili powder, cumin, paprika, brown sugar, and salt. Set aside.

Place the carrots, celery, onions, garlic, beef, and kidney beans into the base of a slow cooker.

Pour the tomato sauce mixture evenly over the top of the beef and vegetables. Cover and cook on high for 6 hours.

Taste and adjust seasoning as necessary- adding more chili powder if you'd prefer more spice.

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About

This slow cooked chili is bubbling with rich flavor. A smoky, spicy, and slightly sweet tomato base with fork-tender chunks of savory beef. Simmering the chili for such a long time deepens the flavor and allows all of the spices to blend well. And the best part? It couldn't be simpler!