Easy Slow-Cooker Beef Chili

This comfort food classic is chock-full of beef, beans, warm spices, and rich tomato flavor. Serve with fresh baked Mini Corn Bread Loaves from Bethy's Bakery. A customer favorite, they're the perfect partner alongside this hearty dish. 

Servings: 6-8 

Prep Time: 15 minutes

Cooking Time: 3 hrs. 10 minutes

Total Time: 3 hrs. 25 minutes

Ingredients

  • 2 Tbsp. Stew's 100% Italian Extra Virgin Olive Oil
  • 2 lbs. Stew's Naked Beef Ground Round, 90% Lean
  • 1 medium White Onion, diced
  • 3 Garlic Cloves, minced
  • 2 Tbsp. Stew's Chili Powder
  • 1/4 teaspoon Stew's Ground Cinnamon
  • 1 Tbsp. Stew's Ground Cumin
  • 1 teaspoon Frank's RedHot Sauce
  • 1 cup Stew's Organic Beef Broth
  • 2 cans Stew's Dark Red Kidney Beans, drained and rinsed
  • 2 cans SMT Diced Tomatoes
  • 1/2 jar Tomato Sauce
  • Stew's Kosher Salt, to taste
  • Stew's Fine Ground Black Pepper, to taste
  • Stew's Sour Cream
  • Stew's Yellow Cheddar Cheese, grated, to taste
  • Fresh Scallions, chopped
  • 1 Jalapeno Pepper, sliced

Directions

  1. In a large skillet over medium-high heat, add the olive oil. Once oil is hot and shimmering, add the ground beef. Cook for 5-7 minutes, breaking up with a wooden spoon until cooked and crumbled.

  2. Add the onion, garlic, and spices and cook about 3 minutes more. Stir in the hot sauce (if using) and beef broth. Scrape up any brown bits from the bottom of the skillet.

  3. Transfer skillet mixture to a 6-quart slow cooker. Add the beans, diced tomatoes, and tomato sauce. Cover and cook on high for 3-4 hours, stirring occasionally, or set to low for 6-8 hours.

  4. Season to taste with salt and pepper. Serve topped with sour cream, grated Cheddar, fresh scallions, and jalapeno slices.

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