A slow cooked beef chilli perfect for those rainy or cold winter days.
1 Tbsp olive oil
1 lb lean beef, cubed
1 large yellow onion, finely chopped
3 cloves of garlic, finely minced
1 (14.5) oz cans diced tomatoes
1 (16 oz) can tomato sauce
1/2 cup water or beef broth (substitute beef boullion cube)
2 Tbsp chili powder
1 1/2 tsp ground cumin
2 tsp smoked paprika
1 1/2 tsp cocoa powder
1/2 tsp granulated sugar
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 (15 oz) can mixed beans, drained and rinsed
Optionally serve with:
Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro
Fresh cornbread muffins, baked russet potatoes, saltine crackers or tortilla chips
- Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
- Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Pour beef into slow cooker.
- Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 – 6 hours.
- Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings
*If you don’t like heat then you can reduce the amount of chili powder and paprika