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Slow Cooker Autumn Beef Chili

Name: Slow Cooker Autumn Beef Chili
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; 1 tsp. ground cumin; 1 tsp. dried oregano; ½ tsp. paprika; pinch of cayenne pepper (optional); Kosher salt; ground black pepper; Shredded cheddar, for serving

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Author:

Old Town Spice Shop

Warm up your taste buds with this hearty and flavorful chili. Packed with tender ground beef, a medley of spices, and a hint of heat, this slow-cooked dish is perfect for cozy nights. The rich flavors and comforting aroma will leave you craving more.

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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
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. paprika
pinch of cayenne pepper (optional)
Kosher salt
ground black pepper
Shredded cheddar, for serving

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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.