Crockpot Chili [View all]

Ingredients:
1 lb ground beef (or ground turkey)
1 medium onion, diced
3 garlic cloves, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (28 oz) can diced tomatoes (undrained)
1 (6 oz) can tomato paste
1 cup beef broth (or water)
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 tsp salt
1/2 tsp black pepper
1 tsp sugar (optional, to balance acidity)
Optional toppings: shredded cheese, sour cream, green onions, jalapeños
Instructions:
Brown the Meat:
In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat and transfer to the crockpot.
Prepare Aromatics:
In the same skillet, sauté the diced onion and minced garlic until soft and fragrant, about 3-4 minutes. Add to the crockpot.
Add Ingredients:
Add the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, and all the spices (chili powder, cumin, smoked paprika, cayenne, salt, and pepper) to the crockpot. Stir well to combine.
Cook:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
Taste and Adjust:
Before serving, taste and adjust seasonings as needed. If you prefer a thicker chili, remove the lid and let it cook on high for an additional 20-30 minutes.
Serve:
Ladle into bowls and garnish with your favorite toppings. Serve with cornbread or tortilla chips for a complete meal.

((Don't have 'crock pot,' but we did make chili @ home years ago, so called back to it!))