There’s literally nothing better than Slow & Easy Chili… literally nothing! How could anything beat this savory, spicy stew filled with juicy beef and hearty beans? Or the rich tomato flavor throughout each bite? The only better thing is knowing that all you really have to do is get everything into the slow cooker and let it do the hard work. This Slow & Easy Chili lets you enjoy the Southern classic in style!
Ingredients
- 2 pounds ground beef
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 (16-ounce) cans dark red kidney beans, rinsed and drained
- 2 (16-ounce) cans light red kidney beans, rinsed and drained
- 2 (14.5-ounce) cans stewed tomatoes, cut up
- 1 (15-ounce) can pizza sauce
- 1 (4-ounce) can chopped green chiles
- 4 teaspoons chili powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- jalapeƱos, optional, to taste, sliced, for garnish
Directions
Step 1 –In a Dutch oven, cook the ground beef, the onion, and the garlic over medium heat, crumbling the beef, until the meat is no longer pink, about 5-7 minutes.
Step 2 –Drain the excess fat from the Dutch oven.
Step 3 –Transfer the beef mixture to a 5-quart slow cooker.
Step 4 –Stir the dark red kidney beans, the light red kidney beans, the stewed tomatoes, the pizza sauce, the green chiles, the chili powder, the basil, the salt, and the pepper into the beef mixture.
Step 5 –Cover and cook on low heat until the flavors have melded together, about 6 hours.
Step 6 –Garnish with the sliced jalapeƱos and serve.
