Weeknight Slow Cooker Chili

This chili recipe has been in my family for years (with a few minor tweaks). It is so delicious! The only real prep work is chopping a couple of veggies and browning the meat. I often do these steps the evening before, which lets me literally just toss all of the ingredients into the slow cooker in the morning and, voilà! Dinner is DONE!!

1 lb ground beef

1 green bell pepper

1 white onion

14.5 oz can kidney beans, drained and rinsed

14.5 oz can great northern beans, drained and rinsed

14.5 oz can hot chili beans (pinto)

14.5 oz can fire roasted tomatoes

6 oz tomato paste

1 cup chicken broth

1 Tablespoon chili powder (plus 1 teaspoon to season ground beef)

Salt & pepper to taste

Toppings:

Shredded cheddar cheese (optional)

Finely diced red onion (optional)

Fritos Scoops (not optional) 

Dice the bell pepper and onion. Brown the ground beef in a skillet and drain. Season the meat with 1 teaspoon of chili powder (more or less if you like), and some salt and pepper.

Add all ingredients to the slow cooker and stir to combine.

Cook on low for 6-8 hours or on high for 3-4 hours. (If you’re running short on time, it’s fine to bring this to a boil in a large pot on the stove, then simmer over low-medium heat for 45 minutes or so.)

When you’re ready to serve, add your favorite toppings and enjoy! We usually do shredded cheese and diced raw onion, but try avocado, green onions, cilantro, sour cream, etc. And PLEASE, do yourself a favor and pick up some Fritos Scoops to go with it, you won’t be disappointed..

Note: I like to take half of this recipe when it’s cool, throw it into a gallon size ziplock, and put it in the freezer. You’ve got another easy dinner waiting for you!