I will make no claims to having the best chili recipe. As a matter of fact, some wouldn’t even consider this recipe a chili recipe because it contains beans (GASP!) but, whether or not it is a chili or a goulash, it is a DARN tasty recipe. When making chili I tend to make it pretty mild so that my family will eat it. I tend to bring a lot of the spice in my personal bowl of chili as I’m adding toppings. If you prefer a spicier chili from the get-go then I’d recommend doubling or tripling the amount of jalapeno in the recipe or adding in some of your favorite spicy peppers.

One of the things I love about chili recipes is that they are SO simple to create in a slow-cooker and to make in bulk to freeze some for later or easily serve a crowd. The recipe below can absolutely be made without the slow cooker, but I love the way the flavors come together while cooked low and slow.

Slow-Cooker Bean and Beef Chili:

(Mild to Medium spice level)

Ingredients:

• 3 lbs beef chuck processed in a food processor (or sub ground beef)
• 1 red bell pepper- diced
• 1 green bell pepper- diced
• 1 yellow bell pepper- diced
• 1 medium sized yellow onion – diced
• 1-2 jalapeno peppers- seeded and diced (1 for mild, 2 for medium)
• 4 cloves of garlic diced
• 1 14 oz can of diced tomatoes
• 1 15 oz can of red kidney beans (drained)
• 1 15 oz can of pinto beans (drained)
• 1 6 oz can of tomato paste
• 1 cup beef broth
• 2 TBSP of cocoa powder
• 3 TBSP Chili powder
• 2 TBSP Sugar
• 2 TSP Cumin Powder
• 2 TSP Smoked Paprika
• Salt and Pepper to taste
• Olive oil

Directions:

1. Mix the chili powder, cumin, and paprika in with the ground beef and brown in a skillet over medium-high heat.
2. Strain the browned meat and put the meat into a slow-cooker along with tomato paste, sugar, cocoa, beef broth, kidney beans, and pinto beans.
3. In a saute pan heat 1 TBSP of olive oil on med-high heat and the saute the bell peppers, onions, garlic, and jalapenos until slightly soft. Add vegetables to the crockpot.
4. Mix ingredients. Cook on low in the slow-cooker for 6 hours.

Note: The meat has been cooked already so the chili can be eaten as soon as it has heated through. However, the flavors blend better over the course of the slow cook. Serve with you favorite chili toppings. Personally, I like a dollop of whipped cream, sharp cheddar cheese, and chives.

Think this looks good? You have to try my slow-cooker chicken chili as well!