Semi-Spicy Beef Chili
Fire-roasted tomatoes give the chili wonderful flavor without kicking up the spiciness level.
Serves: 5Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy
- 1 Tbsp. vegetable oil
- 1 medium onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 chili in adobo sauce, finely chopped
- 1 lb. lean ground beef
- 2 cans (14.5 oz.) fire-roasted diced tomatoes
- 2 tsp. chili powder
- 1 tsp. ground cumin
- ⅛ tsp. cayenne pepper
- Heat oil in a large skillet over medium-high heat. Add onion and garlic. Sauté for about 3–4 minutes, or until onions start to soften. Stir in the chili in adobo sauce.
- Push everything to the sides of the pan, then add the ground beef. With a wooden spoon, break up meat, then cook, stirring occasionally, until meat is browned and no pink remains.
- Pour off grease, then add meat to a 4-quart slow cooker. Drain 1 can of tomatoes and discard liquid. Add the drained tomatoes, the remaining can of tomatoes and their liquid, chili powder, cumin, and cayenne pepper to the slow cooker.
- Cover and cook on low for 4–6 hours. Divide chili among 5 dishes and serve hot.