There's nothing quite like coming home to the comforting aroma of a hearty beef chili simmering away in the slow cooker. This recipe is a lifesaver for busy weekdays when you crave something warm and satisfying but don't have the time to hover over the stove. Growing up in the Midwest, chili was a staple in our household, especially during the chilly months. It's a dish that brings people together, perfect for family dinners or casual get-togethers with friends. Plus, it's a great way to use up pantry staples and stretch your grocery budget.

This slow cooker beef chili pairs wonderfully with a side of warm cornbread or a crusty baguette to soak up all the delicious flavors. For a lighter option, serve it over a bed of steamed rice or quinoa. Top it with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for an extra burst of flavor. If you're feeling adventurous, try it with a side of roasted vegetables or a simple green salad to balance out the richness of the chili.

Servings: 6

2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 cans (15 oz each) kidney beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes
1 can (6 oz) tomato paste
2 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste

1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

2. Add the chopped onion, garlic, and bell pepper to the skillet and sauté until the vegetables are soft.

3. Transfer the beef and vegetable mixture to the slow cooker.

4. Add the kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper to the slow cooker.

5. Stir everything together until well combined.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

7. Taste and adjust seasoning if necessary before serving.

For a spicier kick, add more cayenne pepper or a diced jalapeño. You can also substitute ground turkey or chicken for a lighter version. If you prefer a vegetarian chili, skip the meat and add more beans or vegetables like zucchini and corn. For a smoky flavor, try adding a teaspoon of smoked paprika or a chipotle pepper in adobo sauce. This chili is also freezer-friendly, so make a double batch and save some for a rainy day!

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