My Crock Pot Chili
Warm up your kitchen and your taste buds with "My Crock Pot Chili," a hearty and flavor-packed recipe that's perfect for cozy weeknight dinners or game day gatherings. This slow-cooked chili combines tender browned ground beef, savory onions, and garlic with a medley of rich tomatoes, hearty kidney and black beans, and a flavorful blend of spices like chili powder, cumin, and paprika. The addition of beef broth ensures a luscious, simmered-to-perfection texture, while optional cayenne adds a customizable kick. With minimal prep time and the convenience of a set-it-and-forget-it slow cooker, this chili comes together effortlessly, filling your home with an irresistible aroma as it cooks. Serve it piping hot with your favorite toppings—think shredded cheese, sour cream, or a sprinkling of fresh cilantro—and watch it become a family favorite. Perfect for those searching for an easy crock pot chili recipe that delivers bold, comforting flavor!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 15 oz can Canned diced tomatoes
- 1 8 oz can Canned tomato sauce
- 1 15 oz can Canned kidney beans, drained and rinsed
- 1 15 oz can Canned black beans, drained and rinsed
- 1 cup Beef broth
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 2 tsp Paprika
- 1 tsp Dried oregano
- 0.5 tsp Cayenne pepper (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Once hot, add the ground beef and cook until browned, breaking it apart with a spoon (about 5-7 minutes). Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened and translucent (about 3-4 minutes).
Transfer the beef mixture to the crock pot.
Add the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth to the crock pot.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Cover the crock pot with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Stir the chili occasionally during cooking, if possible, to ensure the flavors are well combined.
Once done, give the chili a final stir and taste to adjust seasoning, if needed.
Serve the chili hot, topped with your favorite garnishes such as shredded cheese, sour cream, diced green onions, or fresh cilantro. Enjoy!
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 5721 mg | 249% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 21.9 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 4899 mg | 104% | |
*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.
