Slow Cooker Witches' Brew Chili
A thick, hearty beef and bean chili that simmers all day in the slow cooker, finished with sour cream spiderwebs for Halloween.
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Ingredients
- 2 lb ground beef 85% lean
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 cans (15 oz each) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp brown sugar
- salt and pepper to taste
- sour cream for the spiderwebs
Instructions
- Cook the ground beef and onion in a large skillet over medium-high heat until no pink remains, 8 to 10 minutes, adding the garlic for the last minute. Drain the grease.
- Transfer to a 6-quart slow cooker and add the beans, diced tomatoes with their juice, tomato sauce, chili powder, cumin, smoked paprika, garlic powder, brown sugar, salt and pepper. Stir.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until thick.
- Taste and adjust the salt and spice.
- Ladle into bowls, pipe a spiral of sour cream on each, and drag a toothpick from the center outward to make a web.
Notes
Keeps 4 days in the fridge or 3 months in the freezer. Reheat on the stovetop with a splash of water or broth.