📖 Instructions

1. First, let's tackle that amazing beefy base. In a large skillet over medium-high heat, brown 1.5 lbs of ground beef, breaking it up with a wooden spoon as it cooks. Once browned, drain off any excess grease. Seriously, don't skip this step; it's key to a flavorful chili.
2. Next, let's build the flavor bomb. In your slow cooker, combine the browned beef with one large chopped onion, 2 cloves of minced garlic, 1 (28-ounce) can of crushed tomatoes, 1 (15-ounce) can of tomato sauce, 1 (15-ounce) can of diced tomatoes, 1 cup of beef broth, 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of cayenne pepper (or more, if you like things fiery!), and a good pinch of salt and pepper. Stir everything together until well combined. Taste and adjust seasonings as needed; remember, it's your chili, make it yours!
3. Now, for the slow cooker magic. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chili has thickened to your liking. The longer it simmers, the richer the flavor will become. So, put your feet up and let the slow cooker do its thing!
4. While the chili simmers, let’s whip up that zesty crema. In a blender or food processor, combine 1 cup of packed fresh cilantro leaves, 1/2 cup of sour cream or Greek yogurt (or even plain cashew cream for a vegan option!), 2 tablespoons of lime juice, 1/4 teaspoon of salt, and a couple of tablespoons of water to thin it out. Blend until smooth and creamy. Adjust seasonings as needed. You should end up with something bright and tangy.
5. Finally, time to assemble the masterpiece. Once the chili is cooked, serve it up in bowls. Top generously with the cilantro-lime crema and a sprinkle of extra cilantro, if desired. If you're feeling fancy, a dollop of shredded cheese or a few slices of avocado would also be delightful additions. Enjoy your delicious, zesty chili!