A thick, savory slow-cooked beef chili perfect for effortless family dinners.
• Rinse the beans: Always drain and rinse canned beans to remove excess starch and salt.
• Cold start: If you are prepping ahead, you can brown the meat the night before and store it in the fridge until you are ready to start the slow cooker.
• Spice control: To reduce the heat, simply lower the amount of cayenne pepper used.
• Topping ideas: Serve with shredded cheddar cheese, sour cream, or fresh jalapeños for the best experience.