Thick and Chunky Crock Pot Game Day Chili
Get ready to wow your game day crowd with this Thick and Chunky Crock Pot Game Day Chili, the ultimate set-it-and-forget-it crowd-pleaser! Packed with hearty ground beef, tender kidney and pinto beans, and a medley of vibrant diced vegetables, this chili offers bold, smoky flavors thanks to a perfectly balanced spice blend of chili powder, cumin, smoked paprika, and a hint of cayenne pepper. Slow-cooked to perfection, every spoonful delivers a rich, robust taste, enhanced by its thick, chunky texture. Effortless to prepare with minimal hands-on time, this chili simmers in the crock pot for hours, filling your home with tantalizing aromas. Perfect for tailgates, potlucks, or cozy nights in, serve it with a generous topping of shredded cheddar cheese, a dollop of sour cream, and a sprinkling of green onions for a customizable, comforting feast.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 28 ounces Diced tomatoes (with juice)
- 15 ounces Tomato sauce
- 15 ounces Dark red kidney beans, drained and rinsed
- 15 ounces Pinto beans, drained and rinsed
- 1 cup Beef broth
- 3 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
- 0.25 cup Chopped green onions (optional, for serving)
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 into chunks with a spoon. Drain any excess fat and transfer the meat to the crock pot.
In the same skillet, add the diced onion, garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables have softened. Transfer them to the crock pot.
Add the diced tomatoes (with their juice), tomato sauce, kidney beans, pinto beans, and beef broth to the crock pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
Cover the crock pot with a lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Stir the chili occasionally for even cooking.
Taste and adjust seasonings as needed before serving.
Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and chopped green onions, if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1125 mg | 24% | |
*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.
