The Works Crock Pot Chili
Get ready to savor the ultimate comfort food with "The Works Crock Pot Chili," a hearty, flavor-packed dish perfect for cozy family dinners, game days, or meal prepping. This slow-cooked masterpiece combines tender, browned ground beef with a medley of beans—kidney, black, and pinto—infused with bold chili powder, smoky cumin, and a touch of optional cayenne for customizable spice. Fresh bell peppers, diced tomatoes, and aromatic garlic and onions round out the rich, savory sauce, all simmered together in beef broth for hours of flavor-building magic. Easy to prepare with just 20 minutes of prep time, this one-pot chili is a crowd-pleaser that’s perfect for toppings like shredded cheese, sour cream, or crunchy tortilla chips. Plus, with its generous servings, it’s ideal for leftovers you'll look forward to!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 28 ounces Canned diced tomatoes, with juice
- 15 ounces Canned tomato sauce
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 1 cup Beef broth
- 1 tablespoon Olive oil (for browning meat)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a wooden spoon. This should take about 7–10 minutes.
Remove the browned beef from the skillet and drain any excess grease. Transfer the beef to the Crock-Pot.
In the same skillet, add the diced onion and minced garlic. Cook for 2–3 minutes until softened and fragrant. Add this mixture to the Crock-Pot.
In the Crock-Pot, combine the canned diced tomatoes with their juice, tomato sauce, kidney beans, black beans, pinto beans, green and red bell peppers, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using).
Pour the beef broth into the Crock-Pot and gently stir all the ingredients until well-mixed.
Cover the Crock-Pot with its lid, set it to low, and cook for 6–8 hours. Alternatively, set it to high and cook for 3–4 hours.
When the cooking time is complete, give the chili a taste and adjust seasonings if needed.
Serve hot with your favorite toppings, such as shredded cheese, sour cream, diced onions, jalapeños, or tortilla chips!
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 8018 mg | 349% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 92.6 g | 331% | |
| Total Sugars | 52.3 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 9210 mg | 196% | |
*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.
