Crock Pot Chili Con Torgo
Dive into the bold and comforting flavors of Crock Pot Chili Con Torgo, a slow-cooked masterpiece perfect for hearty meals and family gatherings. This gluten-free chili combines tender ground beef and pork with aromatic sautéed onions, bell peppers, and garlic, all simmered in a rich, spiced tomato broth enhanced with smoked paprika, cumin, and oregano. Packed with protein from kidney and black beans and elevated with a touch of heat from optional red pepper flakes, this chili develops its robust flavor during eight hours of hands-off cooking in your slow cooker. Serve it piping hot with optional toppings like shredded cheddar, sour cream, and green onions for a customizable, crowd-pleasing dish. Whether paired with cornbread, tortilla chips, or crusty bread, this recipe is a comforting classic sure to satisfy any chili lover.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large yellow onion, diced
- 1 large bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes (optional for heat)
- 1 leaf bay leaf
- 1 tablespoon olive oil
- 0.5 cup cheddar cheese, shredded (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 2 tablespoons green onions, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and ground pork, cooking until browned and fully cooked, about 7-8 minutes. Drain any excess grease.
Transfer the cooked meat to the crock pot.
In the same skillet, sauté the diced onion and bell pepper for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Add the sautéed onion, bell pepper, and garlic to the crock pot.
Stir in the crushed tomatoes, kidney beans, black beans, beef broth, and tomato paste.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes, if using. Stir everything to combine evenly.
Tuck the bay leaf into the mixture.
Set the crock pot to low heat and cook for 8 hours, or on high heat for 4 hours, stirring occasionally if possible.
Once the chili is done, remove and discard the bay leaf.
Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Serve warm with crusty bread, cornbread, or tortilla chips on the side.
Nutrition Facts
Calories |
4139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 6783 mg | 295% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 57.1 g | ||
| Protein | 278.6 g | 557% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1349 mg | 104% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 7547 mg | 161% | |
*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.
