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.
10. Serve hot over your favorite franks and enjoy!
Variations & Tips:
– If you’re in a time crunch, you can set your slow cooker on high for about 3-4 hours instead. Keep an eye on it, though—we don’t want any chili casualties.
– For a leaner version, use ground turkey or chicken instead of beef. It’s just as tasty and a bit lighter on the tummy.
– Vegetarian in the crowd? No problem! Swap out the meat for a can of drained and rinsed kidney beans. You’ll get that protein punch without the meat.
– Feel free to personalize your spice blend. Love garlic? Go ahead and double it. Not a fan of heat? Skip the red pepper flakes. Cooking is all about making it your own.
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