Gotta Have a Second Bowl Crock Pot Chili Con Carne
Get ready to savor every spoonful of this *Gotta Have a Second Bowl Crock Pot Chili Con Carne*! Perfectly seasoned and slow-cooked to tender perfection, this hearty chili combines ground beef, two types of beans, and a medley of aromatic vegetables in a rich, tomato-based broth. Infused with bold spices like chili powder, cumin, and paprika, each bite is packed with flavor and just the right amount of heat (with optional cayenne for spice lovers). The easy crock pot method makes it a breeze to prepare, allowing the flavors to deepen as it cooks low and slow. Ideal for cozy family dinners, game-day gatherings, or meal prepping, this chili is best served with your favorite toppings—think fresh cilantro, shredded cheddar, or a dollop of sour cream. Don't be surprised when you're reaching for that second bowl!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 Red bell pepper, diced
- 28 ounces Canned diced tomatoes
- 15 ounces Canned tomato sauce
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Beef broth
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, about 7-8 minutes. Break up the meat with a wooden spoon as it cooks.
Transfer the cooked beef to a slow cooker, draining any excess grease if necessary.
In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened and fragrant.
Add the cooked vegetables to the slow cooker along with the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth.
Stir in the chili powder, ground cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
Cover the slow cooker with the lid and set it to low heat. Cook for 6-8 hours, stirring occasionally, to allow the flavors to fully develop.
Once cooked, taste and adjust seasonings as needed.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1220 mg | 26% | |
*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.
