Crock Pot Chili Con Carne with Beans
Warm up your kitchen with this hearty and flavorful Crock Pot Chili Con Carne with Beans, a slow-cooked masterpiece that’s perfect for weeknight dinners or game-day gatherings. Packed with tender ground beef, a medley of kidney and black beans, and bold spices like chili powder, smoked paprika, and cumin, this recipe delivers a perfect balance of smokiness and heat. Slow-cooked to perfection, the rich tomato base marries beautifully with the aromatic garlic and onions, creating a deeply satisfying comfort food. Garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for an extra layer of indulgence. With just 20 minutes of prep time, this easy crock pot chili is a set-it-and-forget-it meal that serves up to six, making it a must-try for chili lovers.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes, with their juice
- 6 ounces tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 0.25 cup chopped cilantro, for garnish (optional)
- 1 cup shredded cheddar cheese, for garnish (optional)
- 0.5 cup sour cream, for garnish (optional)
Instructions
Heat a large skillet over medium-high heat. Add the olive oil, followed by the ground beef. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 3-5 minutes, stirring occasionally, until the onions are softened and fragrant.
Transfer the cooked beef mixture to your crock pot.
Add the diced tomatoes (with their juice), tomato paste, drained kidney beans, drained black beans, and beef broth to the crock pot.
Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir everything together until well combined.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 4 hours. Stir occasionally if possible.
Once cooked, taste and adjust the seasoning if needed.
Serve hot in bowls, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired. Enjoy your hearty chili!
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 6402 mg | 278% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 60.1 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1580 mg | 122% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 8768 mg | 187% | |
*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.
