What could be better than a slow cooker chili where all of the work is done by the machine? Throw all of these ingredients together, set the timer for a few hours, and at the end, there will be a delicious, warming soup to enjoy!
In a 4-quart slow cooker, combine the cooked ground beef, onion, peppers, kidney beans, pinto beans (both the whole and mashed portions), molasses, chili powder, cumin, smoked paprika, salt, bay leaves, and tomato pureé. Stir to combine and turn the slow cooker on high for 6-8 hours.
1 lb ground beef, 1 cup chopped onion, 1 ½ cups chopped peppers (sweet or spicy), 1 15-oz can kidney beans, 1 15-oz can pinto beans (half whole and half mashed), 2 tbsp molasses, 2 tbsp chili powder, 1 tsp cumin, 1 ½ tsp smoked paprika, 1 ½ tsp salt, 3 bay leaves, 8 cups tomato pureé
Once the chili is cooked and slightly thickened, remove the bay leaves, and flavor with any additional salt as needed. Serve immediately or keep warm until ready to serve.