Slow Cooked Beef Chili
By: Andie Mitchell
Published: Sunday, June 20, 2010 - 10:37am

Ingredients




28 ounces can crushed tomatoes
14 ounces can diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 tablespoon brown sugar
1/2 teaspoon salt
3 carrots, coarsely chopped
4 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 pound beef chuck, trimmed and cut into 1" pieces
15 ounces can kidney beans

Preparation

1 In a medium bowl, stir together the crushed tomatoes, diced tomatoes, chili powder, cumin, paprika, brown sugar, and salt. Set aside. 2 Place the carrots, celery, onions, garlic, beef, and kidney beans into the base of a slow cooker. 3 Pour the tomato sauce mixture evenly over the top of the beef and vegetables. Cover and cook on high for 6 hours. 4 Taste and adjust seasoning as necessary- adding more chili powder if you'd prefer more spice.

About


This slow cooked chili is bubbling with rich flavor. A smoky, spicy, and slightly sweet tomato base with fork-tender chunks of savory beef. Simmering the chili for such a long time deepens the flavor and allows all of the spices to blend well. And the best part? It couldn't be simpler!