Crockpot Classic Beef & Bean Chili

Ingredients

Instructions

0 of 6 steps complete

1. 1In a large skillet over medium-high heat, cook beef, onion and bell pepper for 8–10 minutes, breaking up the meat, until beef reaches 160°F. Drain excess fat.
2. 2Add garlic, chili powder, cumin and paprika; stir for 1 minute. Transfer to a 6-quart slow cooker.
3. 3Stir in salt, pepper, tomatoes, beans, broth and tomato paste. Cover and cook on LOW for 6–8 hours; the displayed cook time estimates 7 hours.
4. 4Stir and taste before serving. For a thicker chili, simmer a portion in a saucepan for 10 minutes and stir it back in; add a little broth if too thick.
5. 5Ladle into bowls and top each serving with cheddar and sour cream. Let everyone add extra hot sauce at the table if desired.
6. 6Refrigerate in shallow containers within 2 hours for up to 3–4 days, or freeze for up to 3 months. Reheat leftovers to 165°F.