Ingredients

• 1 tbsp olive oil
• 2 lb lean ground beef
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 1 poblano chili, minced
• 2 1/2 cups beef stock
• 1 can (16-ounce) red kidney beans, rinsed and drained
• 1 can (16-ounce) black beans, rinsed and drained
• 1 can (15-ounce) crushed tomatoes
• 1 can (14.5-ounce) petite diced tomatoes
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1 tsp hot sauce, optional
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup sour cream
• 2 green onions, thinly sliced
• 1 cup corn chips

Method

• Heat olive oil in a large skillet over medium high heat, then cook ground beef until browned, about 3-5 minutes. Crumble the beef as it cooks and drain excess fat.
• Add garlic, onion and chili, then cook until tender, about 4-6 minutes.
• Place ground beef mixture into a 6-qt slow cooker with beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin, hot sauce, salt and pepper. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
• Serve immediately, garnished with sour cream, green onions and corn chips, if desired.

Sources

• Easy Slow Cooker Chili - Damn Delicious https://damndelicious.net/2019/04/03/easy-slow-cooker-chili/

#Recipes