Ingredients

Ingredients

For the chili seasoning:

• 2 tablespoons ground chili powder, like ancho chile
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 tablespoon garlic powder (optional)
• 2 teaspoons chipotle chili powder (optional)

For the chili:

• 1 tablespoon olive oil
• 1 pound ground beef, preferably ground chuck
• 1/2 teaspoon kosher salt
• 2 (15-ounce) cans dark kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 1 cup low-sodium beef broth, chicken broth, beer, or water
• 1 teaspoon apple cider vinegar

For serving (optional):

• Shredded cheddar cheese
• Chips or crackers, such as Fritos, tortilla chips, saltines, or oyster crackers
• Sour cream
• Sliced green onions

Equipment

• Measuring spoons and cups
• Small mixing bowl
• 4-quart or larger slow cooker
• 12-inch skillet

Instructions

1. Make the chili seasoning. Place the chili powder, cumin, oregano, garlic powder, and chipotle chili powder in a small bowl. Whisk with a fork to combine.
2. Preheat the slow cooker. Set a 4-quart or larger slow cooker to low and allow it to heat while the beef browns.
3. Brown the ground meat. Heat the oil in a large 10- or 12-inch cast iron skillet over medium-high heat until shimmering. Add the beef, season with the salt, and use a stiff spatula or wooden spoon to break the meat up into large pieces. Let the meat brown without moving for 4 to 5 minutes. Break the meat up into smaller pieces with your spatula and continue to cook until mostly cooked through, 2 to 3 minutes more
4. Combine the beef, beans, tomatoes, and broth in the slow cooker. Transfer the browned meat to the slow cooker. Add at least 3 tablespoons of the chili seasoning (save the remainder for another use). Add the beans, tomatoes, tomato paste, and broth. Stir to combine.
5. Cook on low for 8 hours. Cover and cook the chili on the LOW setting for 8 hours. Avoid stirring it too often or you'll break down the beans.
6. Add the cider vinegar and serve. Stir in the cider vinegar just before serving. Serve with garnishes if desired.

Recipe Notes

Want corn in your chili? Add 1 to 2 cups frozen corn kernels in the last hour of cooking.

Storage: Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 4 months.