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Slow Cooker Beef Chili - Raleigh Rub

Slow Cooker Beef Chili

  • 2 pounds ground beef

  • 1 can (28 ounces) diced tomatoes

  • 1 can (15 ounces) kidney beans, drained

  • 1 can (15 ounces) black beans, drained

  • 1 cup beef broth

  1. Shredded cheddar cheese and chopped fresh cilantro, for serving

  2. In a large skillet, cook ground beef over medium heat until browned, stirring occasionally. Drain any excess fat.

  3. Stir in Raleigh Rub Spice Blend

  4. Transfer beef mixture to a slow cooker.

  5. Add tomatoes, kidney beans, black beans, and beef broth. Stir to combine.

  6. Cover and cook on low heat for 6-8 hours.

  7. Serve hot with shredded cheddar cheese and chopped cilantro on top.

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