Slow Cooker Beef Chili with Crunchy Nachos

by

Octopus Publishing

POSTED Thu, March 7, 2019

Serves

4

Total Time

580 MINS

Calories

664

Pop the ingredients for this rich, flavorful chili into your slow cooker before work for a hassle-free midweek meal. Crunchy tortilla chips and melted sharp cheddar create a fun topping for a dish the whole fam...

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)finely chopped

  • Canned red kidney beans icon
    Canned red kidney beans

    354.69 g (about 1 ¼ cups)drained

  • Red bell pepper icon
    Red bell pepper

    ½ (about 75 g)cored, deseeded, diced

  • Cilantro icon
    Cilantro

    as neededchopped

  • Cheddar cheese icon
    Cheddar cheese

    1 cup (about 105 g)grated

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Ground beef icon
    Ground beef

    454 g (about 2 cups)broken up

  • Smoked paprika icon
    Smoked paprika

    1 teaspoon (about 2.15 g)

  • Dried chilies icon
    Dried chilies

    ½ teaspoon (about 0.4 g)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • All purpose flour icon
    All purpose flour

    1 tablespoon (about 8.1 g)

  • Canned chopped tomatoes icon
    Canned chopped tomatoes

    368.88 g (about 1 ½ cups)

  • Beef stock icon
    Beef stock

    ¾ cup (about 158.4 g)

  • Dark brown sugar icon
    Dark brown sugar

    1 tablespoon (about 12.15 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Tortilla chips icon
    Tortilla chips

    99.31 g (about 3 ¾ cups)

    METHOD


  • 1. Add sunflower oil to a clean large saucepan
  • 2. Add ground beef to the large saucepan
  • 3. Add onion to the large saucepan
  • 4. Fry until browned while stirring occasionally - 5 min
  • 5. Add garlic clove, smoked paprika, dried chilies and ground cumin to the large saucepan
  • 6. Cook - 2 min
  • 7. Stir all purpose flour into the large saucepan
  • 8. Add canned chopped tomatoes, canned red kidney beans, beef stock and dark brown sugar to the large saucepan
  • 9. Season with salt & pepper
  • 10. Transfer content of large saucepan to slow cooker bowl
  • 11. Cook - 9 hr, low heat
  • 12. Stir well
  • 13. Top with tortilla chips
  • 14. Add red bell pepper to the slow cooker bowl
  • 15. Sprinkle with cilantro and cheddar cheese
  • 16. Brown until melted
  • 17. Serve

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