Slow Cooker Chili

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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Yellow Onion
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  Bell Pepper
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  JalapeñO Pepper(1g)
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  Garlic
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  Tomato Paste(30g)
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  Chili powder(45g)
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  Cumin, Ground(10g)
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  Garlic powder(5g)
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  Brown sugar(5g)
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  2 teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Beans, Kidney, Canned, Drained
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  Canned Diced Tomatoes
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  Beef bouillon cube
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  Cheddar Cheese
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  Cilantro, Fresh
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  Corn chips
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Dice the onion and bell pepper into ½-inch pieces; mince the jalapeño and garlic. Set aside.
2. 2Heat a large skillet over medium-high heat. Add the ground beef and ground pork, breaking up with a wooden spoon, and cook for 5–7 minutes until no longer pink. Drain and discard excess fat.
3. 3Return the skillet to medium-high heat. Add the diced onion, bell pepper, jalapeño, and garlic, and cook for 3–4 minutes until softened and fragrant, stirring occasionally.
4. 4Stir in the tomato paste, chili powder, ground cumin, garlic powder, and brown sugar. Cook for 1–2 minutes over medium heat until the spices are fragrant and the tomato paste darkens slightly.
5. 5Transfer the meat and spice mixture to a slow cooker. Stir in the kidney beans (drained and rinsed), diced tomatoes with their liquid, and beef bouillon cube until combined. Cover and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally if possible, until flavors meld and chili reaches a gentle simmer.
6. 6Divide the chili evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a microwave (2–3 minutes) or stovetop over medium heat (3–5 minutes), stirring occasionally, until heated through.
8. 8Ladle into a bowl and top with shredded sharp cheddar, fresh cilantro, corn chips, and a dollop of sour cream.