Hearty beef chili that cooks low and slow for 8 hours in the crockpot!
Servings:
8
Prep Time:
Cook Time:
Total Time:
1 tablespoon olive oil
2 pounds lean ground beef
3 cloves garlic, minced
1 medium sweet onion, diced
1 poblano chili, minced
2 ½ cups beef stock
1 16-ounce can red kidney beans, rinsed and drained
1 16-ounce can black beans, rinsed and drained
1 15-ounce can crushed tomatoes
1 14.5-ounce can petite diced tomatoes
3 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon hot sauce, optional
Kosher salt and freshly ground black pepper, to taste
½ cup sour cream
2 green onions, thinly sliced
1 cup corn chips
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.
Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
Serve immediately, garnished with sour cream, green onions and corn chips, if desired.
