2 Tbsp oil
2 yellow onions, chopped
2 red peppers, chopped
4-6 garlic cloves, minced
1 Tbsp cumin
1/4 cup chili powder
2 lbs lean ground beef
1.5 tsp salt
1/2 tsp sugar (optional)
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato sauce
2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)
4 oz can mild green chiles
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.
Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.
Serves 6-8.
