Citric Acid Free Slow Cooker Chili

Total time8 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

1 ½ lb ground beef (80/20)
1 medium yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can (28 oz) fire-roasted crushed tomatoes
Sclafani Tomatoes, Crushed Jersey Fresh Crushed Tomatoes Fattoria Fresca 28 oz Colavita Crushed Tomatoes
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Chef's tip
Regular crushed tomatoes are not fire-roasted, so the dish will be less smoky.
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
½ cup beef broth

For serving

shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and green bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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