Ultimate Slow-Cooker Chili

By CJKK

Ingredients

• Ingredients
• 2 lb. ground beef
• 2 tbsp. tomato paste
• 1 large onion, chopped
• 2 (15-oz.) cans kidney beans, drained and rinsed
• 1 (28-oz.) can crushed tomatoes
• 1 c. beer (or water)
• 4 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. paprika
• Pinch cayenne pepper (optional)
• Kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving (optional)
• Fritos, for serving (optional)
• Thinly sliced green onions, for serving (optional)

Preparation

Step 1

Heat a large skillet over medium-high heat. Add beef and cook until browned all over, about 4 minutes. (It doesn’t need to cook all the way through!) Drain fat, then stir in tomato paste.
In a large slow cooker, combine beef, onion, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.
Cook on low for 6 and up to 8 hours. (The longer it's in the slow-cooker, the more flavor it gets.)
Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if using.