Category: Slow-cooker/Gluten Free
Servings: 6-8 people
Prep-Time: 40 minutes
Cook-Time: 5-6 hours OR 8-10 hours
Why is this a survival recipe?
Spicy beef chili is a favorite across the board, and making it in a slow-cooker is so easy it should be illegal. I love pairing this with cornbread, or even eating it with tortilla chips when I’m watching a movie. Chili is also perfect to store frozen, and is a breeze to reheat.
On Mondays, I’ll get up about 45 minutes early and prepare this delicious chili before I head off to start my week. By the time I’m back at home I have enough savory, spicy chili to last for the whole week.
If you have a Gluten Allergy, make sure all of your products and brands are gluten free.
- 2.5 pounds of Ground Chuck Beef, drained
- 1 large Yellow Onion, chopped
- 2 cloves of Garlic, minced
- 1 (28 oz) can, Whole Tomatoes with juice
- 1 (15.5 oz) can Pinto beans, drained & rinsed
- 1 (15.5 oz) can of Light Red Kidney beans, drained & rinsed
- 1 large Green Bell Pepper, chopped
- 1 can of Beef Broth
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- 2 tbsp Chili Powder
Step one: Brown your ground beef, and drain the excess fat **Don’t pour the fat down the drain!! Pour it into an empty can and refrigerate. Then throw away the solid and eliminate the risk of clogging your sink**
Step two: Put your beef, onion and garlic into the slow cooker. Add your tomato and juice and stir.
Step three: Drain and rinse your beans and chop your pepper; add them to the slow cooker. Add your spices now, and stir until mixed fully
Step four: Pour in your beef broth and stir until fully combined
Step five: Cook on high heat for 5-6 hours or low for 8-10 hours and adjust your seasonings.
Step six: Grab a glass of cool milk and enjoy