The Best Slow Cooker Beef Chili For A Cold Night In
Make cool nights warmer with this hearty, slow cooker beef chili.
Starting with inexpensive steaks (instead of ground beef) makes this chili rich and special. Fresh garlic and onions can become acrid in the slow cooker. Using dehydrated garlic and onion powders (not salts) is a smart way to add those flavours instead — and it cuts down on prep time, too!
|Servings||Prep Time||Cook Time|
|8servings||30 minutes||8 1/2 hours|
|8 1/2 hours|
- 2 lbs boneless beef blade steaks
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1 can plum tomatoes
- 340 ml roasted red peppers (1 jar, drained, rinsed and coarsely chopped)
- 1 medium zucchini diced
- 1 cup corn frozen
- 540 ml red kidney beans (1 can, rinsed and drained)
- Cut beef into large (2-inch/5 cm) chunks; make sure to cut out and discard the larger pieces of fat from the steaks. Add beef to slow cooker. Combine chili powder, cumin, paprika, garlic powder, salt and onion powder in a small bowl (sprinkle over beef).
- Drain tomatoes and reserve the juice. Chop or crush tomatoes, coarsely chop red peppers and then add both ingredients to slow cooker. Add enough reserved tomato juice so that the liquid level is just below the level of the beef mixture (you might not need any). Stir well and cover and cook on low for 7 hours.
- Uncover and stir in beans, zucchini and corn. Cover and cook for another hour. Stir well (the beef will break up into shreds) and enjoy!
Best Health tip: You can serve topped with grated cheddar, Balkan yogurt and snipped chives (if desired).
Nutrients per serving (without garnish): 379 calories, 38 g protein, 16 g fat (5 g saturated fat), 23 g carbs (7 g fibre), 76 mg cholesterol, 1,141 mg sodium