Possum Lodge Firehouse Chili Con Carne with Beans Crock Pot
Dive into comfort food heaven with Possum Lodge Firehouse Chili Con Carne with Beans, a rich and hearty slow-cooked masterpiece perfect for feeding a crowd or meal-prepping for the week. Loaded with tender, browned ground beef, two types of beans—kidney and black—juicy diced tomatoes, and bold, smoky spices like chili powder, smoked paprika, and cumin, this crock pot chili is a symphony of flavors with just the right kick of cayenne heat. The slow cooker does all the hard work, blending these robust ingredients into a thick, savory bowl of perfection that's ready to warm you up after a long day. Finish with classic toppings like shredded cheddar, sour cream, or fresh cilantro, and serve it alongside cornbread or over rice for a filling, crowd-pleasing meal. Ideal for tailgating, potlucks, or a cozy dinner night, this chili recipe strikes the perfect balance between simplicity and flavor, making it a must-try for any chili lover.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 28 ounces diced tomatoes (with 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
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional garnish)
- 1 cup shredded cheddar cheese (optional garnish)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat and transfer the beef to a 6-quart crock pot.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute. Add this onion-garlic mixture to the crock pot.
To the crock pot, add the diced tomatoes (with juice), tomato paste, kidney beans, black beans, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, and bay leaf. Stir to combine all ingredients evenly.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir occasionally if possible.
Once cooking time is complete, taste the chili and adjust seasoning with additional salt, pepper, or spices as desired.
Remove the bay leaf before serving.
Ladle chili into bowls and garnish with chopped cilantro, sour cream, and shredded cheddar cheese, if desired.
Serve hot with cornbread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
4210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 7581 mg | 330% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 76.3 g | 272% | |
| Total Sugars | 60.5 g | ||
| Protein | 255.4 g | 511% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1578 mg | 121% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 8800 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.
