Description
Award-winning chili that’s both sweet and spicy! This hearty and flavorful chili is perfect for a chilly day, with a rich blend of spices, ground beef, and fire-roasted tomatoes. It’s a crowd favorite for sure!
Ingredients
- For the Chili:
- 2 pounds ground beef (80/20)
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 2 large jalapeño peppers, minced (seeds and veins removed for less heat, left in for more heat)
- ¼ cup chili powder
- 3 tbsp ground cumin
- 2 tbsp ground cayenne pepper (or more for extra heat)
- 2 tbsp crushed red pepper
- 6-ounce jar of chopped sweet peppers and juice
- ½ cup packed light brown sugar
- 28-ounce can tomato sauce
- 28-ounce can crushed fire-roasted tomatoes
- Salt and pepper to taste
Instructions
- Brown the Ground Beef: In a large frying pan, brown the ground beef until it is no longer pink. Transfer the beef to the slow cooker using a slotted spoon.
- Cook the Vegetables: Drain off all but two tablespoons of fat from the pan. Add the diced onions and cook over medium-high heat until softened. Add the diced bell peppers and cook until softened, then add the garlic and minced jalapeños. Cook for one more minute.
- Transfer to Slow Cooker: Transfer the cooked vegetable mixture to the slow cooker with the beef.
- Add the Spices and Ingredients: Add the chili powder, cumin, cayenne pepper, crushed red pepper, chopped sweet peppers and juice to the slow cooker. Stir to combine.
- Add the Liquids and Simmer: Stir in the brown sugar, tomato sauce, and crushed fire-roasted tomatoes. Season with salt and pepper to taste, then stir thoroughly.
- Cook the Chili: Cook on high for 3-4 hours or on low for 5-6 hours, allowing all the flavors to meld together.
- Serve: Serve with your favorite chili toppings, such as Greek yogurt, sour cream, shredded cheddar cheese, green onions, and pickled jalapeños.
Notes
- Adjust the heat level by varying the amount of jalapeños, cayenne pepper, or crushed red pepper.
- This chili can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a thicker chili, mash some of the beans with a potato masher or use less liquid.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
