Crockpot Chili
Made with lean ground beef, beans, and a homemade chili spice blend, this recipe for Slow Cooker Chili delivers maximum flavor with minimal effort.
Servings: 8
Equipment
Ingredients
- 2 pounds lean ground beef or ground turkey or chicken
- 1 small yellow or white onion diced
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15.5 oz) can diced tomatoes
- 1 tablespoon Worcestershire Sauce see note
- 2 tablespoons chili seasoning see note for recipe
- 1 (15.5 oz) can dark red kidney beans rinsed and drained
- 1 (15.5 oz) can light red kidney beans rinsed and drained
Instructions
- In a large non-stick skillet, brown 2 pounds lean ground beef with with 1 small yellow or white onion (minced) over medium-high heat, breaking the meat up into small pieces, as it browns. Once the meat is fully cooked, add in 1 tablespoon minced garlic and cook for 1 minute, just to toast the garlic.
- Remove the meat and onion mixture from the heat and if needed, drain off any excess grease. Add the browned meat to the base of the slow cooker.
- Add 1 (28 oz) can crushed tomatoes, 1 (15.5 oz) can diced tomatoes, 1 tablespoon Worcestershire Sauce, 2 tablespoons chili seasoning, 1 (15.5 oz) can dark red kidney beans (drained and rinsed) and 1 (15.5 oz) can light red kidney beans (drained and rinsed) to the slow cooker. Mix well to combine all the ingredients.
- Place the lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
- Serve with cheese, sour cream, chips, cornbread, etc.
Video
Notes
Ground Meat: I recommend using 85/15 or 90/10 ground meat (beef, turkey, bison, etc.).
Tomatoes: Use fire-roasted or plain crushed tomatoes and plain or fire-roasted diced tomatoes. I personally love using both fire-roasted crushed tomatoes and diced tomatoes for smoky, slightly sweet undertones.
Beans: Use a mix of dark and light kidney beans or all of one variety. Pinto beans and red beans work as a substitution if desired.
For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.
Worcestershire Sauce: Optional, and check brand to ensure it is gluten-free.
Add a Jalapeno: Saute a finely minced, seeded jalapeno, along with the onion and beef for added spice.
Thin Down: Add up to ½ cup beef broth, pale lager beer, or dry red wine to thin the chili before slow cooking. The beer will add tangy notes and deepen the flavor, the red wine will add rich depth, and the beef broth keeps it simple.
Storage: Cool chili, then refrigerate in airtight containers up to 4 days or freeze (leaving 1-inch headspace) up to 3 months. Thaw overnight and reheat on low in the slow cooker, in a saucepan on the stove over low heat, or in heat-safe bowls in the microwave until warmed through.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 603mg | Potassium: 1208mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 14.3mg | Calcium: 77mg | Iron: 7.1mg
