This beef and bean chili is one of my husband's favorite meals I make. This recipe is not complicated and can be made in the slow cooker or on the stovetop.
Brown ground beef in skillet, add all seasonings to the meat, drain.
While the beef is browning open the beans and tomatoes (don't drain anything!) and pour them into a pot.
Add the beef to the pot with the beans and tomatoes. Stir everything together.
Now, depending on how much liquid there is in the beans and tomatoes and how "soupy" you like your chili will depend on how much beef broth to add. I like mine to have plenty of juice but I don't want it to be chili flavored hamburger soup either.
Heat through till it's bubbly.
Serve with your favorite toppings! We like shredded cheddar cheese and sour cream.
Notes
This recipe is slow cooker friendly. After browning the beef, add everything to a slow cooker and cook on high for 4-5 hours.
Chili is usually better the 2nd day so I like to make it one day, let it cool, and refrigerate overnight before heating through and serving.