It’s Chili SZN
Info
Equipment
- 6+ qt slow cooker
- 12" cast iron or non-stick skillet
Ingredients
- 1 lb ground beef
- 1 medium white onion, diced
- 4 tbsp or 5 cloves garlic, minced
- 2 tbsp tomato paste
- ~1/2 cup chili spice
- 2 14.5 oz cans diced fire-roasted tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can each dark red kidney beans & light red kidney beans, rinsed and drained
- 2–3 bay leaves
- 1 1/2 cups beef broth
Directions
Meat Prep
- Heat cast iron to medium-high and add 1 tbsp neutral cooking oil.
- Add onion and pinch of chili spice and cook about 2–3 minutes.
- Toss in the tomato paste, garlic, ground beef, and an additional tbsp or two of chili spice. Cook until meat is browned.
Slow Cookin'
- Dump canned goods, broth, cooked meat, bay leaves, and the remaining seasoning into slow cooker.
- Cook on low for 6–8 hours, or high for 3–4 hours.
- Serve with shredded cheese, sour cream, chives, and jalapeño cheddar cornbread.