Slow Cooker Beef and Bean Chili

We may earn a commission when you buy through links on this page.

Ingredients for 49 servings

• 5.56 kg ground beef, 85% lean
• 6 1/8 large yellow onion, chopped
• 6 1/8 green bell pepper, chopped
• 25 cloves garlic, minced
• 270 ml chili powder
• 60 ml ground cumin
• 30 ml dried oregano
• 30 ml smoked paprika
• 45 ml kosher salt
• 180 ml tomato paste
• 6 1/8 cans crushed tomatoes, 28 ounces
• 6 1/8 cans kidney beans, drained and rinsed; 15 ounces
• 6 1/8 cans pinto beans, drained and rinsed; 15 ounces
• 1.45 liters beef broth
• 91 ml apple cider vinegar

1. Step 1 of 5

   Brown the beef in the skillet over medium-high, breaking it up, about 8 minutes. Spoon off most of the fat.

2. Step 2 of 5

   Add the onion and pepper and cook 5 minutes. Stir in the garlic, spices, salt and tomato paste for 1 minute, until the spices smell toasted.

3. Step 3 of 5

   Scrape everything into the slow cooker. Add the tomatoes, beans and broth and stir.

4. Step 4 of 5

   Cover and cook on LOW 7 to 8 hours or HIGH 4 hours.

5. Step 5 of 5

   Stir in the vinegar, which wakes up the flavors, and taste for salt. Serve with shredded cheese, sour cream and green onions if you like.