Comforting chili with ground beef, shallots, beans, and warm spices, slow-cooked for maximum flavor.
# What You'll Need:
→ Meats
01 - 2 lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables
02 - 6 shallots, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 can (14 oz) diced tomatoes
06 - 2 tbsp tomato paste
→ Beans
07 - 1 can (14 oz) kidney beans, drained and rinsed
08 - 1 can (14 oz) black beans, drained and rinsed
→ Liquids
09 - 1½ cups beef broth
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tbsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp ground cinnamon
14 - ½ tsp cayenne pepper (adjust to taste)
15 - 1 tsp dried oregano
16 - 1½ tsp salt, or to taste
17 - ½ tsp black pepper
→ Optional Toppings
18 - Sour cream
19 - Shredded cheddar cheese
20 - Fresh cilantro
21 - Sliced jalapeños
# Step-by-Step Guide:
01 - In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it apart as it cooks. Drain any excess fat.
02 - Place the browned beef into the slow cooker.
03 - Add chopped shallots, diced red bell pepper, minced garlic, diced tomatoes, tomato paste, kidney beans, black beans, and beef broth into the slow cooker.
04 - Sprinkle chili powder, cumin, smoked paprika, ground cinnamon, cayenne pepper, dried oregano, salt, and black pepper over the mixture. Stir thoroughly to combine.
05 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until flavors meld and vegetables soften.
06 - Taste the chili and modify seasonings if needed.
07 - Ladle the chili into bowls and garnish with desired toppings such as sour cream, shredded cheddar, fresh cilantro, or sliced jalapeños.
