Crock Pot Beef Chili with Chili Creme Fraiche
Warm, hearty, and irresistibly flavorful, this Crock Pot Beef Chili with Chili Crème Fraîche is the ultimate comfort food for chilly days. Packed with tender ground beef, two types of hearty beans, and a bold blend of spices like chili powder, cumin, and paprika, this slow-cooker chili recipe is a hands-off way to create a rich and savory meal. The magic doesn't stop there—it's topped with a creamy, tangy chili crème fraîche made with a kick of hot sauce, elevating every bite with a luscious layer of flavor. Perfect for meal prep or a casual family dinner, this dish is garnished with fresh cilantro and green onions for a pop of freshness and color. Whether you're feeding a crowd or planning leftovers, this recipe guarantees a soul-satisfying experience.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 cup Crème fraîche
- 1 teaspoon Hot sauce
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 2 tablespoons Green onions, sliced (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 6-7 minutes. Drain excess grease if needed.
Transfer the browned beef to a crock pot.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic mixture to the crock pot.
Add the diced tomatoes, tomato paste, black beans, kidney beans, beef broth, chili powder, ground cumin, paprika, oregano, salt, black pepper, and red pepper flakes (if using) to the crock pot. Stir well to combine.
Cover the crock pot with a lid and cook on low for 8 hours or on high for 4 hours, stirring occasionally if possible.
To make the chili crème fraîche, combine the crème fraîche and hot sauce in a small bowl. Mix well and set aside in the refrigerator until ready to serve.
Once the chili finishes cooking, taste and adjust seasonings as needed (e.g., salt, pepper, or additional spices).
Serve the chili hot, topped with a dollop of the chili crème fraîche. Garnish with chopped fresh cilantro and sliced green onions if desired.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1132 mg | 24% | |
*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.
