A hearty and flavorful chili made with ground beef, beans, and vegetables, perfect for a cozy meal.
Heat a large skillet over medium heat and cook the ground beef until browned.
Ensure to break up the beef into small pieces for even cooking.
Add the chopped onion, minced garlic, diced celery, and carrots to the skillet and sauté until softened.
Cook the vegetables until they release their aroma and become tender.
Transfer the beef and vegetable mixture to the slow cooker.
Use a slotted spoon to transfer the mixture to avoid excess grease.
Add the tomato paste, beer, barbecue sauce, sugar, kidney beans, seasoning salt, and black pepper to the slow cooker. Stir well.
Mix thoroughly to ensure all ingredients are evenly distributed.
Cover and cook on low heat for 5 hours.
Stir occasionally to prevent sticking and ensure even cooking.
Taste and adjust seasoning with additional salt and pepper if needed.
Taste the chili before serving to ensure the seasoning is balanced.
Serve the chili hot, garnished with fresh herbs or shredded cheese if desired.
Pair with cornbread or a side salad for a complete meal.
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