Cook Off Winner Crockery Style Chili
Get ready to embrace award-winning flavor with this Cook Off Winner Crockery Style Chili, a hearty, slow-cooked masterpiece perfect for cozy family dinners or game day gatherings. This recipe combines tender ground beef, a vibrant medley of kidney and black beans, and aromatic sautéed vegetables in a rich, spice-forward tomato base. Infused with bold chili powder, smoky paprika, and a touch of cayenne for just the right amount of heat, this crockpot chili develops irresistible depth as it simmers low and slow. With minimal prep and effortless cooking in your slow cooker, this crowd-pleasing chili is as easy as it is delicious. Serve it up with your favorite garnishes like shredded cheese, sour cream, or crunchy tortilla chips for a customizable comfort food experience that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes, with juice
- 15 ounces tomato sauce
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup beef or chicken broth
- 1 tablespoon vegetable oil
Instructions
In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease and transfer the beef to the crockpot.
In the same skillet, add the diced onion, green bell pepper, and minced garlic. Sauté for 3–5 minutes, or until softened and fragrant. Transfer the vegetable mixture to the crockpot.
To the crockpot, add the diced tomatoes (with their juice), tomato sauce, drained kidney beans, black beans, and beef or chicken broth.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper until well combined.
Cover the crockpot with the lid and set it to cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir occasionally if possible, to ensure even cooking and blending of flavors.
Taste and adjust seasonings as needed before serving.
Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, diced green onions, or crushed tortilla chips. Serve hot and enjoy!
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 37.7 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 6778 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
