Hearty Slow-Cooked Beef Chili

🍳 Step-by-Step Instructions

1. Heat a large Dutch oven over medium-high heat. Add ground beef, break apart, and cook 6-7 minutes until browned. Drain excess fat.
2. Add diced onion, bell pepper, and garlic; cook 4-5 minutes until vegetables are tender.
3. Add tomato paste and the chili spice blend (chili powder, cumin, paprika, oregano, cayenne, cocoa, and salt). Cook 1-2 minutes until spices are fragrant.
4. Pour in crushed tomatoes, beef broth, and drained kidney beans.
5. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 40-45 minutes, stirring occasionally, until thick and richly flavored.
6. Taste and adjust salt or chili powder as desired.
7. Ladle into deep bowls and top with shredded cheddar, sour cream, jalapeño slices, and green onions.

⭐ Why This Recipe Works

• Rich, thick, and smoky with deep chili flavor
• Kidney beans and beef provide 30+ grams of protein per bowl
• Tastes even better the next day as spices deepen
• Perfect for game day, potlucks, and freezer meal prep

🔄 Delicious Variations

• Chili Con Carne: Use cubed beef chuck roast instead of ground beef and simmer for 2 hours
• Turkey Chili: Use ground turkey and white cannellini beans for a lighter meal
• Vegetarian Chili: Replace beef with sweet potatoes, black beans, and corn

❓ Frequently Asked Questions