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For this Beef & Bean Chili, you will need the following: - 1.5 lbs ground beef - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) diced tomatoes, undrained - 1 medium onion, chopped - 2 cloves garlic, minced - 2 bell peppers (red and green), chopped - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup beef broth - 1 tablespoon olive oil If you want to spice things up, consider adding: - 1 jalapeño, finely chopped To finish your chili and add fresh flavors, use: - Fresh cilantro - Lime wedges To start, gather all your ingredients. You need: - 1.5 lbs ground beef - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) diced tomatoes, undrained - 1 medium onion, chopped - 2 cloves garlic, minced - 2 bell peppers (red and green), chopped - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup beef broth - 1 jalapeño, finely chopped (optional) - 1 tablespoon olive oil First, chop the onion and garlic. Dice the bell peppers. If you like heat, chop the jalapeño. Next, heat a large skillet over medium heat. Add the olive oil and then the chopped onion and garlic. Cook them for about 3-4 minutes until they look clear. This step builds flavor. Then, add the ground beef to the skillet. Break it apart with a spatula. Cook it for about 5-7 minutes until it turns brown. If there is too much fat, drain it. Now, stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and jalapeño (if using) into the beef mixture. Cook for 1-2 more minutes. This helps the spices mix well. After that, transfer the beef mixture to the slow cooker. Add in the chopped bell peppers, kidney beans, black beans, and diced tomatoes with their juice. Pour the beef broth into the slow cooker. Stir everything well to combine. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking makes the flavors come together. Before you serve, taste the chili. Adjust the seasoning if needed. Enjoy your hearty meal! To boost the flavor of your chili, consider using fresh herbs. Fresh cilantro adds brightness. A squeeze of lime juice lifts the dish. You can also try adding a splash of Worcestershire sauce. It brings depth and umami. If you want a smoky flavor, use smoked paprika. This spice pairs well with the beef and beans. Feel free to experiment with your favorite spices. A pinch of cinnamon can add warmth. Always taste your chili before serving. This lets you adjust flavors to your liking. Browning beef well is key for rich flavor. Start with a hot skillet and enough oil. Make sure to break the meat into small pieces as it cooks. This helps it brown evenly. Avoid crowding the pan; this traps steam. Cook in batches if necessary. Once the beef is brown, drain excess fat. Leaving too much fat can make the chili greasy. After browning, mix in spices right away. This toasts them and brings out their flavors. Want more heat? Add more jalapeño or chili powder. Start with a little, then taste. You can always add more, but it’s hard to take heat away. For milder chili, skip the jalapeño. You can also use sweet bell peppers for flavor without heat. If your chili turns out too spicy, add a dollop of sour cream. This cools down the dish while adding creaminess. Consider serving with cornbread or tortilla chips. They balance the heat and add crunch. {{image_2}} You can make a great vegetarian chili. Replace the ground beef with plant-based meat. You can also use lentils or mushrooms for a hearty texture. Add more beans like pinto or navy beans for extra protein. Use vegetable broth instead of beef broth. This version is still rich and filling. You won't miss the meat at all! Feel free to mix and match with beans. Black beans, kidney beans, and chickpeas all work well. They add taste and fiber. If you want more protein, try turkey or chicken. Just brown it like you do with beef. You can also add quinoa for a nutty flavor and extra nutrients. Give your chili a global flair! Add spices like curry powder for a unique taste. Try using chipotle peppers for a smoky kick. You can even add a can of coconut milk for a creamy texture. For a Mexican twist, top it with avocado and queso fresco. Want a Thai flavor? Mix in some peanut butter and lime juice. Each twist makes your chili special! After you finish your beef and bean chili, let it cool down first. Once cooled, transfer it to an airtight container. Store the chili in the fridge. It will stay fresh for up to four days. If you want to keep it longer, you may consider freezing it. To freeze your chili, use a freezer-safe container or heavy-duty freezer bags. Make sure to leave some space at the top, as liquids expand when frozen. Your chili can last in the freezer for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat, you can use the microwave or stovetop. If using a microwave, heat it in short bursts, stirring in between. For stovetop, place the chili in a pot over medium heat. Stir regularly until it's hot. If it's thick, add a splash of beef broth or water to thin it out. Enjoy your chili again! You can use ground turkey or chicken for a leaner option. Both meats work well in chili. For a vegetarian twist, try crumbled tempeh or lentils. These choices add protein and flavor while keeping the dish hearty. Yes, you can cook this chili on the stovetop. Brown the beef and sauté the veggies in a pot. Then add all the ingredients, cover, and simmer for 30-45 minutes. Stir occasionally to prevent sticking. This method gives you a rich flavor in less time. Store leftover chili in an airtight container. It lasts up to four days in the fridge. For longer storage, freeze it in smaller portions. This way, you can enjoy it anytime you want. Absolutely! Add more jalapeños or a dash of hot sauce to boost the heat. You can also mix in cayenne pepper or crushed red pepper flakes. Taste as you go to reach your desired spice level. Serve with cornbread for a sweet touch or tortilla chips for crunch. A dollop of sour cream or sliced avocado adds creaminess. Fresh cilantro and lime wedges enhance the flavor even more. Enjoy this chili with your favorite sides! In this blog post, we explored the essential ingredients and the best methods to make beef and bean chili. You learned how to prepare and cook the beef, combine all flavors in a slow cooker, and adjust spice levels. We discussed tasty variations and how to store leftovers. Chili is easy to make and can fit any taste. Try these tips, and enjoy your chili masterpiece!

Beef & Bean Chili (Slow Cooker)

Warm up your dinner table with our Fiery Slow-Cooker Beef & Bean Chili! This hearty dish is packed with flavor and made easy with a slow cooker. Featuring ground beef, three types of beans, and a kick of jalapeño, it's perfect for chilly evenings. Whether you're cooking for family or a gathering, this chili is sure to impress. Click to explore the full recipe and start your delicious journey today! #ChiliRecipe #SlowCookerMeals #ComfortFood #HomeCooking
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Ingredients
  

1.5 lbs ground beef

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) diced tomatoes, undrained

1 medium onion, chopped

2 cloves garlic, minced

2 bell peppers (red and green), chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup beef broth

1 jalapeño, finely chopped (optional for extra heat)

1 tablespoon olive oil

Fresh cilantro and lime wedges for garnish

Instructions
 

Prepare the Ingredients: In a large skillet over medium heat, add olive oil. Once heated, add chopped onions and garlic. Sauté until translucent, about 3-4 minutes.

    Brown the Beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

      Mix the Spices: Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and chopped jalapeño (if using) into the beef mixture. Cook for an additional 1-2 minutes to toast the spices.

        Slow Cooker Setup: Transfer the beef mixture to the slow cooker. Add the chopped bell peppers, kidney beans, black beans, and diced tomatoes (with their juice).

          Add Broth: Pour in the beef broth and stir everything together until well combined.

            Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors meld together and the chili is thick.

              Taste and Adjust: Before serving, taste the chili and adjust seasoning if necessary, adding more salt or spices as desired.

                Serve: Ladle the chili into bowls and garnish with fresh cilantro and a wedge of lime to squeeze on top.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                    - Presentation Tips: Serve with a side of cornbread or tortilla chips for crunchy texture. Add dollops of sour cream or avocado for creaminess. Enjoy!