Beef ‘n’ Bean Chili
3
Points®
Total time: 7 hr 28 min • Prep: 28 min • Cook: 7 hr • Serves: 6 • Difficulty: Easy
Chili is a go-to party food. This beef and bean version is easy to make, and you can serve it straight from the slow cooker. Set out sour cream, shredded cheese, scallions, and a bottle of hot sauce, and let guests help themselves.
Ingredients
Olive oil
2 tsp(s)
Uncooked 93% lean ground beef
1 pound(s), (7% fat or less)
Onion
1 large
Garlic
2 clove(s), large, minced
Chili powder
2 tbsp(s)
Ground cumin
2 tsp(s)
Smoked paprika
2 tsp(s)
Dried oregano
1 tsp(s)
Kosher salt
¾ tsp(s)
Cayenne pepper
⅛ tsp(s), (or to taste)
Canned diced tomatoes
10 oz, 1 (10-oz) can, with green chiles, drained, juice reserved
Canned tomato paste
¼ cup(s)
Plum tomato
¾ pound(s), coarsely chopped
Bell pepper
2 item(s), medium, red variety, cut into 1/2-inch dice
Canned kidney beans
15½ oz, (1 can), red variety, rinsed and drained
Light sour cream
6 tbsp(s)
Reduced-fat cheddar cheese
1½ oz, (6 tablespoons), shredded
Uncooked scallions
1 medium, thinly sliced
Instructions
1
In a large nonstick skillet over medium heat, warm oil. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 5 minutes. With a slotted spoon, transfer to a plate. To skillet, add onion and garlic and cook, stirring, until onion is softened, about 5 minutes. Add chili powder, cumin, paprika, oregano, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes longer. Spoon beef mixture into a 5- or 6-qt slow cooker.
2
Into a medium bowl, pour reserved tomato juice. Whisk in tomato paste until smooth. Add to slow cooker, along with tomatoes and bell peppers. Cover and cook 6 to 7 hours on Low, stirring halfway through cooking time. About 30 minutes before cooking time is up, stir in beans.
3
Ladle chili evenly into 6 bowls. Serve with sour cream, cheddar, and scallions.
4
Per serving: 11/3 cups chili, 1 tbsp sour cream, and 1 tbsp cheese
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