Soupfrom Brittany
Brittany's Papa's Chili
A hearty slow-cooker chili loaded with ground beef, two kinds of beans, corn, and a trio of tomatoes, finished with cheese, avocado, and sour cream.
Download PDF
Ingredients
- 2 pounds ground beef
- 1 green bell pepper, seeded and diced
- 1 onion, diced
- 4 garlic cloves, minced
- 14½ oz crushed tomatoes
- 14½ oz diced tomatoes, with juice
- 8 oz tomato sauce
- 1 tablespoon tomato paste
- 1 can whole kernel corn
- 19 oz kidney beans, canned — drained and rinsed
- 19 oz pinto beans, canned — drained and rinsed
- 2½ cups beef broth
- 2½ tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon brown sugar
- Salt and pepper, to taste
For Serving
- Shredded cheese mix
- Avocado, cubed
- Sour cream
- Crackers
Method
- Brown ground beef in a large skillet over medium-high heat until thoroughly cooked.
- Add onion and sauté until tender (4–5 minutes). Add minced garlic and seasonings: cumin, chili powder, oregano, salt and pepper. Cook until combined, stirring constantly. Transfer to slow cooker.
- Add remaining ingredients to the slow cooker: beans (drained and rinsed), diced tomatoes with their juice, crushed tomatoes with their juice, tomato sauce, tomato paste, brown sugar, and corn.
- Stir to combine and cook on high for 3–4 hours or on low for 6–8 hours.
- Garnish with cheese, sour cream, avocado, and crackers, as desired.
From the kitchen of Brittany