If you’re looking to balance the dish out, consider a simple, tangy coleslaw or a crisp garden salad.
And don’t forget the cornbread! It’s a chili’s best friend for soaking up all that rich, savory goodness.
Ingredients:
– 1 lb ground beef
– 1 yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 oz) tomato sauce
– 1 can (6 oz) tomato paste
– 1 tablespoon Worcestershire sauce
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon sugar
– Salt and pepper to taste
– Water as needed for desired consistency
– Optional: Red pepper flakes for a kick
Directions:
1. Brown the ground beef in a skillet over medium heat, breaking it apart with a spoon. Once the meat is no longer pink, drain any excess fat.
2. Transfer the browned ground beef to your slow cooker.
3. Toss in the finely chopped onion and minced garlic to join the party.
4. Pour in the tomato sauce and tomato paste—this is going to create that rich, tomatoey base we all know and love.
5. Now, let’s spice it up! Add the Worcestershire sauce, chili powder, cumin, smoked paprika, and sugar. These are your flavor superheroes, trust me.
6. Stir everything up until it’s all well-acquainted.
7. Cover and cook on low for 6-8 hours. You know your chili is ready when it’s thick, aromatic, and making your stomach growl.
8. If you like your chili a bit thinner, feel free to add a splash of water until you reach your desired consistency.
9. Give it a taste and season with salt and pepper. If you opted for the red pepper flakes for that extra zing, now’s the time to add them in.