Slow Cooker Chili Recipe: A Hearty and Delicious Comfort Food

Ingredients:

• 1 lb. ground beef
• 1 can (15 oz.) kidney beans, drained and rinsed
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (14.5 oz.) diced tomatoes
• 1 can (8 oz.) tomato sauce
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper, optional

Instructions:

1. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
2. Add the cooked beef to a 6-quart slow cooker.
3. Add the beans, diced tomatoes, tomato sauce, onion, garlic, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using) to the slow cooker.
4. Stir all ingredients until well combined.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
6. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and green onions.

Tips:

• For a vegetarian version, substitute the ground beef with a plant-based meat alternative or additional beans.
• This chili recipe can also be made on the stovetop or in an Instant Pot, but the slow cooker method allows for the flavors to meld together and develop a deeper taste.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.