| Level: | Easy |
| Total: | 8 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons canola oil
- 2 pounds ground beef chuck, broken apart
- Kosher salt
- 2 medium yellow onions, finely chopped
- 8 medium cloves garlic, minced
- 1 Fresno chile, halved, seeded, cut into 1/2 inch slices
- 1 red bell pepper, halved, seeded, cut into 1/2 inch slices
- 3 tablespoons tomato paste
- 1 (28 ounce) can whole, peeled tomatoes
- 2 tablespoons chili powder
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon allspice
- 2 teaspoons red pepper flakes
- 2 tablespoons apple cider vinegar
- 1 (15.5 ounce) can black beans, drained and rinsed
- Shredded cheddar
- Sour cream
- Sliced avocado
- Thinly sliced scallions
- Lime wedges
- Tortilla chips
Instructions
- Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
- Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
- Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
- Serve: Allow it to “rest” for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.
Reviews
I added some dark chocolate and red kidney beans – absolutely delicious!
Not a keeper. Watery, don’t know that I particularly care for the vinegar, flavor was lacking, and didn’t care for the mouthfeel.
Since my wife doesn’t eat red meat I substituted ground chicken (you could use ground turkey as a substitute also). I made half the recipe because there are just two of us. I substituted a jalapeño for the Fresno Chile since that is what I had and used a 14.5 can of fire roasted tomato’s because that is what I had on hand. Otherwise everything was the same as the recipe. I personally liked adding the cider vinegar. This is a very tasty chili that is flavorful, not too spicy and easy to make.
I just made this chili recipe and my house smells FABULOUS!!!! But, what’s even better is the chili!!!!! Alex, you have hit it outta the park. We followed the recipe and only deleted the Fresno chili pepper. But OMG, I cannot express just how incredible the flavors are!! Thank you Alex and The Kitchen!!!!!!
Followed recipe exactly…very bland and far too soupy for my preference. I find that the majority of recipes Alex provides to be lacking in flavor, and missing something.
I found this kind of bland, so added more spices and salt. I couldn’t find Fresno chile so used serranos, I drained the fat from the browning of ground beef because the recipe did not say to do so and my chil was greasy. After adding ground tortilla chips to help thicken it, and more to the bowl, with avocado, cheddar cheese, diced onions and a dollop of sour cream, it was the best chili I made, and I don’t even like chili!
Made according to directions. No Fresno chillies to be found, thought I had some jalapeño but didn’t so added can of green chilles and some hot sauce. Turned out great … it wasn’t soupy so I’ll keep it just the way it is. Want to try again with a Fresno when I find one.
Loved this recipe, and I finally found a Fresno chili at the store! This will definitely go into the chili rotation. I did at a beef telma cube to the water to make it a little beefier. Also used a can of mixed chili beans and 1 Tbl. of cider vinegar for the picky eaters in the home. Loved all the suggested garnishes, did add some chili cheese Fritos too!
I’ve made a lot of chili recipes, but this was one of the best. Went by the recipe except didn’t have a Fresno chili so used to jalapeño instead. The flavors were great … not your boring chili. Served with soft corn tortillas, avocado and cilantro. I added Tabasco because needed more heat to my liking.
I’ve tried a lot of chili recipes. I did like this but the vinegar was too strong. I’d suggest trying it in part of the recipe after it is finished cooking because it was so strong and I’ll never use it at the proposed level again. She seems to love apple cider vinegar as I’ve noticed she adds it to dishes frequently. Fortunately the taste of it diminished with the leftovers 48 hours later. I didn’t have a Fresno so I used a chopped Poblano and loved it. Not hot just spicy. I did love the consistency of the chili but I browned the meat then chopped the cooked meat in the food processor because I always have difficulty getting the pieces small enough by using a spoon to break up the meat in the skillet like she did on the show. I think we weren’t shown how long that really took. Don’t hesitate to try this as overall it is good!!