Prep Time::10 mins
Cook Time:: 4 hrs 15 mins
Total Time:: 4 hrs 25 mins
Servings::12
Ingredients
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2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced, or more to taste
2 pounds lean ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato purée
1 cup water
1 (4 ounce) can chopped green chile peppers
2 tablespoons mild chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
Directions
Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
Dotdash Meredith Food Studios
Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato purée, water, green chile peppers, chili powder, salt, cumin, and black pepper.
Dotdash Meredith Food Studios
Cook on Low until flavors combine, 4 to 6 hours.
Dotdash Meredith Food Studios
Rock_Lobster
Cook’s Note
I use a combination of beans like kidney and black or kidney and garbanzo. I usually use dried beans and cook them in my pressure cooker.
If you can't find tomato purée, just use tomato paste and add water to it to get a purée consistency.