I have made chili a bunch of times but this version is my favorite so far! Mainly because it’s made in the slow cooker, but also because I think I’ve nailed the flavor. I don’t have a whole lot going on in this chili (no beans, thank you picky husband) but sometimes a simpler dish just tastes better.
If you like beans though, go ahead and toss in a can! I like the dark red kidney beans, they look nice in chili. You can serve your chili on its own, with toppings, or with a side of cornbread. We put our chili on some hot dogs and it was perfect.
If you’re making chili dogs, look for all-beef hot dogs, I think you may find that they are the superior hot dog and you’ll never want to buy any other kind of hot dog again.
- 1 tbsp olive oil
- 1 medium onion, diced small
- 1 green bell pepper, diced small
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 15 oz can tomato sauce
- 1 15 oz can diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp cumin
- ½ tsp cayenne pepper powder
- 1 tsp brown sugar
- 1 cup beef broth
- ½ tsp salt
- ½ tsp black pepper
- In a large skillet, heat the olive oil over medium-high heat and add the diced onion and bell pepper.
- Saute until both are cooked and the onion is golden brown. Spoon this into the slow cooker*.
- Put the skillet back on the stove and heat to medium-high. Add the ground beef and minced garlic.
- Break up the beef with a spoon and brown until the beef is fully cooked. Drain out the grease and add the beef to the slow cooker.
- Add the rest of the ingredients to the slow cooker and stir it all together.
- Cover and cook on low for 5-6 hours.