Our Family Favourite Crock Pot Chili Oamc
Cozy up with a hearty bowl of "Our Family Favourite Crock Pot Chili OAMC," a comforting, slow-cooked classic that's perfect for meal prepping or feeding a crowd. This easy-to-make chili combines tender ground beef, a medley of kidney and black beans, and rich tomato flavors, all elevated by a blend of warm spices like chili powder, cumin, and paprika. With just 20 minutes of prep, your crock pot takes over, infusing the dish with deep, robust flavors as it simmers gently for hours. Customize your chili with optional toppings like shredded cheddar cheese and chopped green onions to make it your own. Ideal for busy weeknights or freezing for later (OAMC stands for "Once a Month Cooking"), this family favorite is the ultimate comfort food that tastes even better the next day.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large, diced Onion
- 3 cloves, minced Garlic
- 28 ounces Diced tomatoes (canned)
- 16 ounces Tomato sauce (canned)
- 15 ounces Kidney beans (canned, drained and rinsed)
- 15 ounces Black beans (canned, drained and rinsed)
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 cup Water
- as needed Shredded cheddar cheese (optional, for serving)
- as needed Chopped green onions (optional, for serving)
Instructions
In a large skillet, brown the ground beef over medium heat. Cook until no longer pink, breaking it up into crumbles as it cooks. Drain excess fat and set aside.
In the same skillet, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Transfer the cooked onion and garlic to the crock pot.
Add the browned ground beef to the crock pot.
Stir in the diced tomatoes (with their juice), tomato sauce, kidney beans, and black beans.
Add the chili powder, cumin, paprika, oregano, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
Pour in 1 cup of water and mix everything together thoroughly.
Cover the crock pot with the lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally, if possible, to ensure even cooking.
Taste the chili during the last hour of cooking and adjust seasonings as needed (e.g., add more salt or chili powder for extra flavor).
Once the chili is done, serve it hot in bowls. Garnish with shredded cheddar cheese and chopped green onions, if desired.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 7296 mg | 317% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 58.9 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 925 mg | 71% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 7946 mg | 169% | |
*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.
