You usually reach for hearty stews when you need to warm up, but this Beef Chili is as perfect for sunny summer barbecues as it is for wintry nights. And once you brown the meat, your work is pretty much done, making this an easy dish to whip up for a get-together.
Ingredients
- 1½ pounds ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (19-ounce) can kidney beans, undrained
- 1 (14-ounce) can chili beans, undrained
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (5½-ounce) can tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon paprika
- Freshly ground black pepper, to taste
How to Make It
- In a large pan, brown the beef over medium-high heat. Add the onions and cook for 2–3 minutes more until they are translucent. Drain the mixture and let it cool. Combine all ingredients (including the beef and onions) in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the chili mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
- Allow the chili to thaw overnight in the refrigerator. On serving day, pour the chili mixture into the slow cooker, cover it, and let it cook on low for 3–5 hours.