Ingredients:
1 lb ground beef
1 yellow onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon sugar
Salt and pepper, to taste
Water (optional, for adjusting consistency)
Optional: Red pepper flakes for added heat
Directions:
In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain off any excess fat once fully cooked.
Transfer the beef to the slow cooker.
Add the chopped onion and minced garlic to the mix.
Stir in the tomato sauce and tomato paste to create a rich base.
Season with Worcestershire sauce, chili powder, cumin, smoked paprika, and sugar, mixing well to distribute the flavors evenly.
Cover and set your slow cooker on low for 6-8 hours, allowing the chili to develop a deep, complex flavor profile.
If the chili is thicker than you prefer, adjust the consistency with a little water.
Taste and season with salt and pepper, adding red pepper flakes if you’re after a bit of a kick.
Variations & Tips:
Short on time? The chili can also be cooked on high for 3-4 hours; just keep an eye on it to prevent burning.
For a healthier twist, substitute ground beef with ground turkey or chicken.
Season with Worcestershire sauce, chili powder, cumin, smoked paprika, and sugar, mixing well to distribute the flavors evenly.
Cover and set your slow cooker on low for 6-8 hours, allowing the chili to develop a deep, complex flavor profile.
If the chili is thicker than you prefer, adjust the consistency with a little water.
Taste and season with salt and pepper, adding red pepper flakes if you’re after a bit of a kick.
Variations & Tips:
Short on time? The chili can also be cooked on high for 3-4 hours; just keep an eye on it to prevent burning.
For a healthier twist, substitute ground beef with ground turkey or chicken.
