Spicy Crock Pot Chili
Warm up your home with the rich, bold flavors of this Spicy Crock Pot Chili, a hearty one-pot meal perfect for cozy nights and game-day gatherings. This slow-cooked chili combines tender, seasoned ground beef, a fragrant sauté of onions, garlic, and bell peppers, and a medley of diced tomatoes, kidney beans, and black beans for a robust, comforting dish. A blend of chili powder, cumin, smoked paprika, and a touch of cayenne bring just the right amount of heat, while slow simmering enhances the depth of flavors. With only 20 minutes of prep and the convenience of a crock pot, this chili is an easy, hands-off recipe that’s ready to feed a hungry crowd. Customize each bowl with toppings like shredded cheese, sour cream, jalapeños, or crunchy tortilla chips for a truly satisfying meal. Perfectly seasoned, protein-packed, and irresistibly savory, this chili is bound to be your go-to recipe for effortless comfort food!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Bell pepper, diced (red or green)
- 2 14.5-ounce cans Canned diced tomatoes (undrained)
- 1 15-ounce can Canned kidney beans (drained and rinsed)
- 1 15-ounce can Canned black beans (drained and rinsed)
- 3 tablespoons Tomato paste
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños, or tortilla chips
Instructions
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small crumbles. Drain excess grease.
Transfer the browned ground beef to the crock pot.
In the same skillet, sauté the diced onion, garlic, and bell pepper for 3-4 minutes, until softened and fragrant. Add these to the crock pot.
Add the canned diced tomatoes (along with their juices), kidney beans, black beans, and tomato paste to the crock pot.
Pour in the beef broth and add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together to combine well.
Cover the crock pot with the lid and set it to cook on low heat for 6-7 hours, or on high heat for 3-4 hours.
About 30 minutes before serving, taste the chili and adjust seasoning if necessary. If you prefer a thicker chili, leave the lid off the crock pot for the last 30 minutes to allow some of the liquid to evaporate.
Once cooked, serve the chili hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, jalapeños, or tortilla chips.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.6 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1031 mg | 22% | |
*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.
