Alex gets the most flavor out of this ultimate comfort food by browning her chili ingredients on the stovetop before moving everything to the slow cooker!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3kKHY4zSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Slow Cooker ChiliRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 8 hrActive: 40 minYield: 6 to 8 servingsIngredients3 tablespoons canola oil2 pounds ground beef chuck, broken apartKosher salt2 medium yellow onions, finely chopped8 medium cloves garlic, minced1 Fresno chile, halved, seeded, cut into 1/2 inch slices1 red bell pepper, halved, seeded, cut into 1/2 inch slices3 tablespoons tomato paste1 (28 ounce) can whole, peeled tomatoes2 tablespoons chili powder1 bay leaf1/2 teaspoon ground cumin1/2 teaspoon allspice2 teaspoons red pepper flakes2 tablespoons apple cider vinegar1 (15.5 ounce) can black beans, drained and rinsedOptional garnishes:Shredded cheddarSour creamSliced avocadoThinly sliced scallionsLime wedgesTortilla chipsDirectionsSpecial equipment: a slow cookerBrown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.Serve: Allow it to "rest" for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AlexGuarnaschelli #TheKitchen #FoodNetwork #SlowCookerChili Alex Guarnaschelli's Slow-Cooker Chili | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=UySnfXkNmKw