Description
Discover how to make a hearty and flavorful Crockpot Cowboy Chili with this easy recipe. Perfect for cozy nights in or feeding a crowd.
Ingredients
- – 2 lbs. (900 g) ground beef
- – 1 medium onion, chopped
- – 1 large red bell pepper, chopped
- – 1 tablespoon (15 ml) minced garlic
- – 2 teaspoons (10 ml) salt
- – 2 teaspoons (10 ml) pepper
- – 2 cups (480 ml) beef broth
- – 128 oz. (3.8 L) can of crushed tomatoes
- – 114.5 oz. (3.4 L) can of stewed tomatoes
- – 2 cans of drained kidney beans
- – 1/4 cup (60 ml) chili powder
- – 1/2 teaspoon (3 ml) ground paprika (optional)
- – 1 tablespoon (15 ml) cumin
- – 2 cups (480 ml) shredded mozzarella cheese for toppings
- – Red bell pepper, diced for topping
Instructions
- Cook the ground beef in a pan until browned, then remove excess grease.
- Transfer the cooked beef to a slow cooker.
- Incorporate all the other ingredients, excluding the mozzarella cheese and diced red bell pepper.
- Secure the lid and let it simmer on low for 6-8 hours, or choose the high setting for 3-4 hours.
- Dish out with cornbread, garnishing with shredded cheese and diced red bell pepper.
Notes
- Sauté the chopped onion, red bell pepper, and minced garlic for a richer flavor before adding to the slow cooker.
- Adjust the chili powder amount to your liking, starting with less and adding more as needed.
- Add black beans or pinto beans for extra texture and variety in the chili.
