World’s Best Chili Recipe
frompipandebby.compipandebby.com/pip-ebby/the-best-chili-on-earth
This hearty slow cooker chili is loaded with ground beef, beans, fresh vegetables and bold seasonings in a rich, spoonable tomato base. With more than 200 five-star reviews, it’s a tried-and-true favorite for family dinners, game day and feeding a crowd. Let it simmer in the slow cooker for 7 to 8 hours, or use the stovetop method when you need it sooner.
Ingredients
Instructions
Brown the ground beef.Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no longer pink and lightly browned. Transfer the beef to an 8-quart slow cooker. Drain the excess grease from the skillet, but do not clean it.
Sauté the vegetables.Add the olive oil to the same skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños, if using. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Add the seasonings.Remove the skillet from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until the vegetables are evenly coated.
Combine the ingredients.Transfer the seasoned vegetables to the slow cooker with the beef. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. Stir until well combined.
Slow cook the chili.Cover and cook on low for 7 to 8 hours.
Serve.Stir well and taste, adjusting the salt or seasonings if needed. Ladle into bowls and serve warm with shredded cheddar cheese, sour cream and your favorite toppings.
Nutrition
- Serving Size
- 1 cup
- Calories
- 391 kcal
- Carbohydrate Content
- 31 g
- Protein Content
- 22 g
- Fat Content
- 21 g
- Saturated Fat Content
- 7 g
- Cholesterol Content
- 54 mg
- Sodium Content
- 466 mg
- Fiber Content
- 9 g
- Sugar Content
- 8 g
- Trans Fat Content
- 1 g
- Unsaturated Fat Content
- 11 g
