It’s not quite fall until you break out the chili. It was my traditional dinner on Halloween when I was a kid. I’d go out trick-or-treating with friends for a few hours, then stop back at my house for a bowl of chili. Once I was revitalized, I’d head out for a second pass at the other side of the neighborhood. I can’t imagine fall without this chili.
Ingredients
- 1 pound ground beef
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (15-ounce) can dark kidney beans, drained
- 1 (15-ounce) can pinto beans, drained
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Grated cheddar cheese, for serving
- Grated cheddar cheese, for serving
- Chopped scallions, for serving
How to Make It
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- In a large skillet, brown the ground beef over medium heat for about 10 minutes, then drain the grease from the skillet.
- Add the bell pepper, onion, and garlic and cook for 3 to 5 minutes more until the vegetables are softened.
- Add the ground beef mixture to the slow cooker.
- Add the kidney beans, pinto beans, fire-roasted tomatoes, chili powder, cumin, cayenne, salt, and black pepper to the slow cooker. Mix to combine.
- Cook on Low for 6 to 7 hours or on High for 4 hours.
- Serve garnished with cheese, sour cream, and scallions.
