I know it’s the middle of Summer and we have a heat advisory every day, but I can’t help but love comfort food year round! This chili recipe is my favorite because it requires almost zero effort (Thank you slow cookers!)
- 1 TBSP olive oil
- 2 LB lean ground beef
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 poblano chili, minced
- 2.5 C beef stock
- 1 (16oz.) can red kidney beans, rinsed and drained
- 1 (16 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can crushed tomotoes
- 1 (14.5oz.) can petite diced tomatoes
- 3 TBSP chili powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1.5 tsp ground cumin
- salt & pepper to taste
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned. Drain excess fat. Add garlic, onion, and poblano chili. Cook and stir until tender.
Place ground beef mixture into a 6-qt slow cooker. Stir in rest of ingredients. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
I enjoy garnishing mine with some sour cream and chopped up green onions. You can add shredded cheese on top of yours as well. One thing I love about these big comfort meals is they are easy to freeze and save for later! Enjoy!
– Sarah
