Description
Juicy ground beef simmered with smoky paprika, ancho chile, and a kick of fresh habanero. A hearty, flavorful one-pot meal.
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef
- 0.5 cups (118 ml) onion, diced
- 1 cups (237 ml) sweet red pepper, diced
- 2 tbsp olive oil
- 0.5 tsp red pepper flakes
- 2 cloves garlic, minced
- 0.5 cups (118 ml) habanero pepper, minced
- 0.5 tsp ground ancho chile
- 0.5 tsp ground chipotle
- 1 tbsp smoked Spanish paprika
- 1 cups (237 ml) water
- 0.5 cups (118 ml) apple cider
- 1.5 cups (355 ml) cooked red kidney beans
- salt and pepper
Instructions
- Turn crockpot on high.
- Heat 1 tbsp olive oil in a sauté pan on medium-high heat. Add red pepper flakes, garlic, ground ancho, chipotle, and smoked paprika. Cook until garlic has softened.
- Add ground beef and cook until no longer pink. Transfer drained meat to crockpot.
- In the same sauté pan, add the remaining tbsp of olive oil. Add onion and red pepper. Cook until onion is translucent and peppers have softened. Transfer vegetable mixture to crockpot.
- Add apple cider and water. Stir to combine. Adjust salt and pepper to taste.
- Cook on high for 4 hours.
- Add red kidney beans and cook for an additional hour.
- Serve warm.
Notes
- For a milder chili, remove the seeds and membranes from the habanero pepper before mincing.
- To deepen the smoky flavor, toast the ancho and chipotle chiles in a dry pan before grinding.
- Leftovers can be frozen for up to 3 months; thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
- Cholesterol: 80