Description
A hearty and comforting slow cooker chili combined with tender noodles, perfect for a satisfying meal any day of the week.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces egg noodles
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add ground beef and diced onion to the skillet. Cook until beef is browned and onion is softened, about 5-7 minutes, breaking up the meat with a spoon.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add kidney beans, black beans, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 5 hours.
After 5 hours, add the egg noodles to the slow cooker and stir well.
Cover and continue cooking on low for 1 hour, or until the noodles are tender.
Stir the chili and noodles gently before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours