Description
A comforting and hearty Crock Pot Chili that’s easy to prepare and perfect for family dinners or gatherings.
Ingredients
Scale
- 1 onion
- 1 green bell pepper
- 3 cloves garlic
- 2 pounds ground beef (80/20)
- 15.5 ounces kidney beans
- 15.5 ounces chili hot beans
- 29 ounces diced tomatoes
- 8 ounces tomato sauce
- 3 tablespoons chili powder (divided)
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- ½ tablespoon garlic powder
- ½ tablespoon salt
Instructions
- Dice the onion, green bell pepper, and garlic.
- In a large skillet, heat oil over medium heat. Sauté the diced vegetables for 2–3 minutes until softened.
- Add the ground beef to the skillet. Cook until browned, sprinkling in 2 tablespoons of chili powder as it cooks.
- Transfer the meat and vegetable mixture to your slow cooker.
- Add the kidney beans, chili hot beans, diced tomatoes, tomato sauce, remaining chili powder, cumin, onion powder, brown sugar, garlic powder, and salt. Stir until well combined.
- Cover and cook on low heat for about 240 minutes, allowing the flavors to develop.
Notes
For a more complex flavor, consider adding a splash of beer or Worcestershire sauce when cooking the beef. Adjust spice level by adding jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg