My Slow Cooker Chili is a rich warming chili with a wonderful blend of spices including cumin, oregano and Ancho chili powder and the addition of fire roasted tomatoes which gives it an added flavor boost.
Brown the ground beef in a cast iron or non stick skillet then place the beef into your Crockpot or slow cooker.
Add the chopped onion, garlic, cumin, oregano, Ancho chili powder, and cayenne pepper to the slow cooker and give it a good stir.
Now add the red kidney bean, crushed fire roasted tomatoes, tomato sauce, and the beef broth then stir again then put the lid on.
Cook on HIGH for 3-4 hours or for 6-7hrs on LOW. The exact timing will depend on how hot your slow cooker runs and your own preferences for how well cooked you like your chili.
When cooked taste and season with salt and pepper and add more cumin, cayenne etc as desired.
Serve hot with gluten free cornbread, crackers, or over rice and top with sour cream or cheese.
These are approximate and will vary depending on the brands you use. It assumes you are using 90% lean ground beef.
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