Ingredients:

  • 1.5 lb lean ground beef (90/10)
  • 1 medium yellow onion, diced
  • 30 oz canned black beans, rinsed and drained
  • 15 oz canned fire-roasted corn, drained
  • 20 oz canned diced tomatoes with green chiles
  • 8 oz tomato sauce
  • 2 cups low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt

Instructions:

  1. In a large skillet over medium-high heat, brown the lean ground beef and diced onion until the meat is fully cooked and onions are translucent.
  2. Drain the rendered fat from the skillet to ensure a light, clean broth.
  3. Deglaze the skillet with a small splash of the beef broth, scraping the bottom with a spatula to release the savory browned bits (fond).
  4. Transfer the beef and onion mixture to a 6-quart slow cooker.
  5. Add the black beans, fire-roasted corn, diced tomatoes with green chiles, tomato sauce, chili powder, cumin, smoked paprika, garlic powder, sea salt, and the remaining beef broth.
  6. Stir the ingredients to combine, cover, and cook on low for 6 hours.
  7. Optional: For a thicker texture, mash a small portion of the beans against the side of the pot 30 minutes before serving to release natural starches.