Crockpot Chili Recipe
This Crockpot Chili recipe is a comforting and flavorful slow-cooked dish combining seasoned ground beef, beans, tomatoes, and a blend of spices. Perfect for an easy weeknight meal, it offers bold flavors with a smoky, mildly spicy kick, and is served best with classic toppings like cheese, sour cream, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4.5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon ground chipotle
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke
Canned Goods
- 14 ounces kidney beans, drained and rinsed
- 28 ounces diced tomatoes, undrained
- 15 ounces tomato sauce
Instructions
- Brown the Meat and Vegetables: Heat a large skillet over medium heat. Add the ground beef and break it up as it cooks. Season with salt and pepper. Add the diced green bell pepper, diced onion, and minced garlic, cooking for 4 to 5 minutes until the meat is no longer pink but not fully cooked through. This pre-cooking helps develop flavors and softens the vegetables. Drain any excess fat from the skillet.
- Combine Ingredients in Slow Cooker: Transfer the beef and vegetable mixture to the crockpot. Add chili powder, cumin, ground chipotle, cayenne pepper, Worcestershire sauce, liquid smoke, kidney beans, diced tomatoes with their juice, and tomato sauce. Stir thoroughly to evenly distribute all ingredients and spices.
- Cook the Chili: Set the crockpot to low and cook for 8 to 10 hours, or on high for 4 to 5 hours. This slow cooking process allows the flavors to meld together, creating a rich and hearty chili.
- Serve and Garnish: Once cooked, serve the chili hot with your choice of toppings such as diced red onion, corn chips, sliced jalapeños, shredded cheese, sour cream, and fresh cilantro for added flavor and texture.
Notes
- For a leaner option, substitute ground beef with ground turkey.
- Adjust cayenne pepper quantity to control the heat level.
- Drain and rinse the kidney beans to reduce sodium and prevent a metallic taste.
- Liquid smoke adds a smoky depth; omit if you prefer a milder flavor.
- This chili tastes even better the next day as flavors continue to blend.
- Leftovers can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: crockpot chili, slow cooker chili, easy chili recipe, ground beef chili, comfort food, hearty chili
Find it online: https://cheframiflavor.com/crockpot-chili-recipe-2/
