Slow-Cooked Chili

Name: Slow-Cooked Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 servings
Cuisine: Tex-Mex, American
Ingredients: 1 tsp Black Pepper; 2 tbsp Chili Powder; 29 oz Diced Tomatoes; 2 whole Green Bell Pepper; 2 lb Ground Beef; 32 oz Kidney Beans; 2 whole Minced Garlic; 1 whole Onion; 1 whole Red Bell Pepper; 2 tsp Salt; 10 tbsp Shredded Cheddar Cheese

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American High-Protein 💪Sugar-Free Gluten-Free Comfort-Food

Slow-Cooked Chili brings together tender ground beef, kidney beans, and peppers that gently stew for hours, building a rich, well-rounded heat and hearty texture. Each spoonful is thick and chunky with warming spices and sweet bell pepper notes, perfect for a cozy dinner or game-day crowd. A sprinkle of Cheddar on top adds a savory finish.

Prep15 mins
Cook8 hrs
Serves10
DifficultyEasy

1

Cook and stir the ground beef in a skillet over medium heat until it is no longer pink, about 10 minutes, then drain.
2

Transfer the ground beef to a slow cooker.
3

Stir in the kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until evenly combined.
4

Place the remaining green bell peppers and red bell peppers on top of the mixture.
5

Cover the cooker and cook on the High setting until the vegetables are soft and the flavors have blended, about 2 hours.
6

Stir the chili and cook on the Low setting for 6 more hours.
7

Serve in bowls and garnish each serving with 1 tablespoon of shredded Cheddar cheese.