Ingredients
Scale
- 1 lb ground beef cooked
- 1 cup chopped onion
- 1 ½ cups chopped peppers (sweet or spicy)
- 1 15-oz can kidney beans
- 1 15-oz can pinto beans (half whole and half mashed)
- 2 tbsp molasses
- 2 tbsp chili powder
- 1 tsp cumin
- 1 ½ tsp smoked paprika
- 1 ½ tsp kosher salt
- 3 bay leaves
- 6 cups tomato pureé
Instructions
- In a 4-quart slow cooker, combine the cooked ground beef, onion, peppers, kidney beans, pinto beans (both the whole and mashed portions), molasses, chili powder, cumin, smoked paprika, salt, bay leaves, and tomato pureé.
- Stir to combine and turn the slow cooker on high for 6-8 hours.
- Once the chili is cooked and slightly thickened, remove the bay leaves, and flavor with any additional salt as needed.
- Serve immediately or keep warm until ready to serve.
Notes
- Adjust the spice level by choosing sweet or spicy peppers.
- For a thicker chili, mash more of the pinto beans.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg