Ingredients
Scale
- 2 pounds ground beef
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes with green chiles undrained
- 1 (15-ounce) can kidney beans drained and rinsed
- 1 (15-ounce) can great northern beans drained and rinsed
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 tablespoon honey
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the ground beef in a large skillet over medium heat until no longer pink, then drain the excess grease.
- Transfer the browned beef to a 6-quart slow cooker.
- In the slow cooker, combine crushed tomatoes, tomato sauce, diced tomatoes with green chiles, kidney beans, great northern beans, tomato paste, beef broth, honey, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir well to combine.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
- Before serving, stir the chili and add more beef broth if a thinner consistency is preferred.
Last Step:
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For a spicier kick, consider adding jalapeños or hot sauce to taste.
This chili freezes well, making it great for meal prep—just store in airtight containers after cooking.
- Prep Time: 15 minutes
- Cook Time: 325 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 80mg