There’s nothing better on a cold night than a big bowl of chili, except maybe a big bowl of chili that requires virtually no effort to cook! This chili is incredibly easy to make (just brown some ground beef and chop a few vegetables before simmering the chili in your slow cooker) and full of sweet, smoky, and slightly spicy flavor.
Quick-pickled chiles make a great topping for chili. Cut the unused half of your green chile into rounds, place them in a bowl, cover them with vinegar and a pinch of salt, and store them, covered, in your refrigerator until the chili is done cooking.
- 1 Pound ground beef
- 1 yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ large green chile pepper, diced
- 4 cloves garlic, minced
- 1 28-ounce can whole peeled tomatoes, with sauce
- 1 15-ounce can tomato sauce
- ⅛ Teaspoon cinnamon
- ⅛ Teaspoon smoked paprika
- ⅛ Teaspoon ground chipotle
- ⅛ Teaspoon cayenne
- 2 Teaspoons ground cumin
- 1 Tablespoon ground chili powder
- 1 15-ounce can small red kidney beans
- Salt, to taste
- Sour cream, for serving
- Shredded Cheddar cheese, for serving
Place the ground beef in a large pan and start to brown it, chopping it into small pieces. When it is almost cooked through, add the diced onion, bell peppers, and chile. Cover and allow the beef to finish cooking and the vegetables to soften slightly. When the beef is fully cooked, remove the pan from the heat and place the mixture into your slow cooker.
Add all the other ingredients to your slow cooker except the beans. Chop the whole tomatoes up slightly with a wooden spoon and stir the chili together. Cover the slow cooker and let the chili simmer for up to 4 hours on a low heat setting.
A half an hour before you’re ready to serve the chili, add the beans (drain and rinse them well). Continue heating the chili until the beans are warm.
Serve the chili with sour cream and shredded Cheddar cheese if desired.