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Ingredients
2 lbs. ground beef
2 Tbsp. tomato paste
1 large onion, chopped
2 (15 oz.) cans kidney beans, drained and rinsed
1 (28 oz.) can crushed tomatoes
1 cup beer or water
4 cloves garlic, minced
1 Tbsp. chili powder
2 oz Jar ∙ $7.90
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
Add To Cart
1 tsp. ground cumin
2 oz Jar ∙ $8
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
5 lb Bag ∙ $56.10
Add To Cart
1 tsp. dried oregano
½ tsp. paprika
1.8 oz Jar ∙ $7.90
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
Add To Cart
pinch of cayenne pepper (optional)
2 oz Jar ∙ $5.90
2 oz Bag ∙ $4.90
4 oz Bag ∙ $8
8 oz Bag ∙ $12
1 lb Bag ∙ $16
Add To Cart
Kosher salt
ground black pepper
1.8 oz Jar ∙ $6.90
2 oz Bag ∙ $5.90
4 oz Bag ∙ $9.50
8 oz Bag ∙ $13
1 lb Bag ∙ $17
Add To Cart
Shredded cheddar, for serving
Directions Heat a large skillet over medium-high heat.
Add beef and onion and cook until meat is browned all over, about 4 minutes. (It doesn’t need to cook all the way through.)
Drain fat, then stir in tomato paste.
In a large slow cooker, combine beef, onion, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika and cayenne.
Season with salt and pepper. Cook on low for 6 hours and up to 8. (The longer it is in the slow cooker the more flavorful it gets.)
Taste for seasonings. Serve warm with cheese, green onions, or other toppings of choice.
Slow Cooker Autumn Beef Chili
September 10, 2024
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