Two Alarm Crock Pot Chili
Dive into the robust flavors of Two Alarm Crock Pot Chili, a slow-cooked masterpiece perfect for hearty dinners or chilly nights. Packed with savory ground beef, tender kidney and black beans, and a medley of diced vegetables, this chili delivers a bold but balanced kick thanks to a blend of chili powder, smoked paprika, cumin, and just a hint of cayenne pepper. Simmered low and slow in a crock pot, this recipe guarantees irresistibly rich flavors with minimal effort. Topped with melted cheddar, a dollop of creamy sour cream, and fresh green onions, it’s a customizable crowd-pleaser great for gatherings or meal prep. Whether you like a touch of heat or a fiery punch, this versatile chili recipe is sure to warm your soul. Perfect for game day, weeknight meals, and anyone searching for the ultimate slow cooker chili recipe!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 1 medium bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup beef broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon hot sauce (optional)
- 1 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
- 0.25 cup chopped green onions (for topping)
Instructions
In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the diced onion, bell pepper, and minced garlic to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Transfer the beef and vegetable mixture to the crock pot.
Add the canned diced tomatoes, kidney beans, black beans, tomato paste, and beef broth to the crock pot.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir everything well to combine.
If additional heat is desired, add the hot sauce to the mixture and stir again.
Cover the crock pot with a lid and cook on LOW for 8 hours or on HIGH for 4 hours, stirring occasionally for even cooking.
Taste the chili and adjust seasoning as needed before serving.
Serve hot with shredded cheddar cheese, a dollop of sour cream, and chopped green onions on top for garnish. Enjoy!
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 8.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1206 mg | 26% | |
*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.
