Ingredients:

  • 2 lbs lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 cup frozen corn
  • 1 cup beef broth
  • 3 tbsp gluten-free chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the meat is browned and the onions are translucent.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Stir in the crushed tomatoes, diced tomatoes with chiles, drained kidney beans, and corn.
  5. Pour in the beef broth and stir in the chili powder, cumin, smoked paprika, salt, pepper, and cayenne.
  6. Cover the pot and cook on Low for 6-8 hours or High for 3-4 hours until the chili has a thick consistency.
  7. Give the chili one final stir before serving.