Slow Cooker Cowboy Caviar Chili
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 – 2 tbsp. olive oil (or other sauté oil or fat)
2 lbs. ground beef
3 – 4 cloves garlic, minced
1 large yellow onion, diced
1 large green bell pepper, seeded and diced
2 tsp. cumin
2 tbsp. chili powder
2 ½ tsp. smoked paprika
1 ½ tsp. dried oregano
1 tsp. garlic powder
¼ tsp. cayenne, or to taste (optional)
½ tsp. red pepper flakes, or to taste (optional)
2 tsp. salt, or to taste
½ tsp. black pepper, or to taste
1 24 oz. jar Paisley Farm Cowboy Caviar, drained and rinsed with cool water
½ cup beef broth
2 14.5 oz. cans fire roasted diced tomatoes (or regular canned diced tomatoes)
2 15 oz. cans tomato sauce
1 tbsp. brown sugar (white granulated sugar would also work)
Optional Toppings and Sides:
Sour cream
Shredded cheese
Diced onion
Hot sauce
Crackers
Cornbread
Instructions
- Set a large skillet over medium heat and add 1 to 2 tablespoons of oil. When the oil is hot, add the ground beef and season with a few shakes of salt and pepper. Cook, stirring occasionally, until browned; about 7 to 10 minutes. Stir in the minced garlic and cook for another 2 minutes.
- Using a slotted spoon, transfer the ground beef to a slow cooker. Add the remaining chili ingredients and stir everything together. Cover your slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Season to taste and serve alongside your favorite toppings and cornbread, if desired.
- Cook Time: 3 – 4 hours on high or 6 – 8 hours on low