Chili Beef Bowl Slow Cooker (Printable Version)
Hearty beef, beans, and bright veggies come together for a tasty, all-in-one chili that's perfect for sharing anytime.
# Everything You’ll Need:
→ Main Ingredients
01 -
150 grams chopped green bell pepper
02 -
240 grams chopped white onion
03 -
900 grams lean ground beef
→ Seasonings
04 -
0.5 teaspoon ground black pepper
05 -
1 teaspoon salt
06 -
2 teaspoons onion powder
07 -
2 teaspoons garlic powder
08 -
2 tablespoons chili powder
→ Tomato Base
09 -
240 grams salsa (whichever kind you like)
10 -
285 grams diced tomatoes and green chiles
11 -
225 grams tomato sauce
12 -
1590 grams petite diced tomatoes
→ Beans
13 -
425 grams black beans, rinsed and drained
14 -
1220 grams chili beans in sauce, don’t drain
# Steps to Cook:
01 -
When it's thick enough and tastes just how you want, scoop it into bowls and pile on any toppings you like. Enjoy while it's piping hot.
02 -
Snap the lid on and cook on HIGH for 5 to 6 hours, or go LOW and let it hang out for 6 to 8 hours. Give it a stir every hour or so to keep things moving. If you want it thicker, pop the lid off for the last 30 minutes (on HIGH) or hour (on LOW).
03 -
Next up, toss in the salsa, chili beans with sauce, black beans, diced tomatoes with green chiles, tomato sauce, and petite diced tomatoes. Mix the whole lot until it's all blended together.
04 -
Now dump the cooked beef and veggie mix into a slow cooker that holds at least 8 litres.
05 -
Sprinkle in the onion powder, garlic powder, salt, chili powder, and black pepper. Keep stirring while it cooks for about another 5 minutes until you really catch a whiff of the spices.
06 -
Throw the chopped white onion and green bell pepper into the skillet. Stir and fry them up for about 3 to 5 minutes, just until they're feeling soft.
07 -
Drop the lean ground beef into a big skillet on medium-high heat. Use your spatula to break it up and cook until it's all browned, about 8 to 10 minutes. Pour off any fat that collects.
# Extra Suggestions:
01 -
Let it sit overnight in the fridge if you want the flavors to really kick in—just warm it up the next day.
02 -
Makes around 23 cups, so there’s plenty for a party or leftovers for the week.