Crock Pot Chili Recipe

I was in the mood for something hearty and flavorful when I made my Crockpot Chili. This recipe combines lean ground beef, robust diced tomatoes, kidney and black beans, and crisp green bell peppers with a mix of garlic, onions, and cumin for a bold, satisfying kick. It’s simply a delicious take on an old favorite.

I always get excited when I make this Crock Pot Chili because it’s simple and packs a punch of flavor. I start off by browning 2 lbs ground beef with a large diced onion, 3 minced garlic cloves, and a chopped green bell pepper.

Once they’re nicely cooked, I mix in two 14.5 oz cans diced tomatoes, a 15 oz can of tomato sauce, a can of kidney beans and another can of black beans that have been drained and rinsed with a cup of beef broth. I then season everything with 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper.

I let all these amazing ingredients slow cook for about 5.5 hours, and trust me, the flavors get better and better with time. This is one of my favorite slow cooker recipes, perfect for a big group dinner; it even serves up to 8 people so there are plenty of leftovers!

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I love how it comes out so flavorful after all that slow cooking. The spices all mix together and make every bite taste rich and hearty.
2. I appreciate that it’s super easy to prepare and forgiving if I mess something up since the crock pot does most of the work. It’s great for busy days when I don’t have that much time.
3. I really like how it has a good mix of meat, beans and veggies. It feels like a balanced meal that fills you up without being overly heavy.
4. I enjoy making it because it’s perfect for feeding my family and friends, especially during gatherings. Everyone always has something nice to say about how comforting and tasty it is.

Ingredients

• Ground beef is loaded with protein and flavor; it gives the chili a hearty, savory feel sometimes a bit greasy.
• Diced onion adds crunch and a natural sweetness; it helps balance the spicy flavors in this dish.
• Garlic infuses an aromatic punch and a little spicy kick; its perfect for robust dishes.
• Green bell pepper brings fresh crunch and mild bitterness; it’s packed with vitamins for a health boost.
• Diced tomatoes add tangy flavor and natural sweetness; they also supply vitamins A and C.
• Kidney and black beans add protein and fiber; they make the chili filling and nutritious.
• Beef broth gives a rich liquid base; it ties together spices into a flavorful sip.

Ingredient Quantities

• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)

How to Make this

1. Brown the ground beef in a large skillet over medium heat until it’s mostly browned, then drain some of the grease.

2. Add the diced onion, minced garlic, and chopped green bell pepper to the skillet. Cook them with the beef for about 5 minutes until the vegetables soften.

3. Transfer the beef and veggies into your crock pot.

4. Pour in the two cans of diced tomatoes and the tomato sauce.

5. Stir in the kidney beans, black beans, and beef broth into the crock pot.

6. Sprinkle in the chili powder, ground cumin, salt, and black pepper then mix everything together well.

7. Cover the crock pot and cook on low for about
5.5 hours so all the flavors can blend together.

8. Give the chili a good stir and taste it, adjust the seasoning if needed.

9. Serve your crock pot chili hot and enjoy this perfect meal for your family or gathering!

Equipment Needed

1. Large skillet for browning the beef
2. Crock pot or slow cooker for combining and cooking the ingredients
3. Cutting board to chop the onion, garlic, and green bell pepper
4. Chef’s knife to dice and mince the vegetables
5. Measuring cups and spoons for accurate amounts of broth and spices
6. Wooden spoon or spatula to stir the beef and veggies in the skillet and crock pot
7. Colander to drain and rinse the kidney and black beans
8. Can opener to open the diced tomatoes, tomato sauce, and beans cans

FAQ

Crock Pot Chili Recipe Substitutions and Variations

• Ground Beef: You can use ground turkey or even ground chicken instead if you want a lighter option.
• Diced Tomatoes: If you dont have diced tomatoes, crushed tomatoes make a good substitute.
• Kidney Beans: Try using pinto beans or cannellini beans if kidney beans arent around.
• Black Beans: You can swap these with black eyed peas if you’re looking for something a bit different.
• Beef Broth: Chicken broth or vegetable broth works just fine instead of beef broth.

Pro Tips

1. When you brown the beef make sure you get a really good sear on it even if it means cookin it in batches so it doesnt steam instead of fry, this really boosts the flavor.
2. Dont rush cookin the onions and bell pepper in the skillet, let em get soft and a bit caramelized before puttin them in the pot so your chili ends up with a nice sweet undertone.
3. Taste your chili a couple of times during cookin and adjust the salt and spices as needed; sometimes you might need a lil more chili powder or cumin to suit your taste.
4. If you want a thicker chili try uncovin the crock pot for the last hour or so which lets some of the liquid evaporate and makes the flavors more concentrated.